Pesto Spaghetti stuffed Capsicums
Sounds like a mouthful doesn’t it?
A couple of weeks ago I was scrolling through Bloglovin (more like…obsessing over…) when I came across this recipe. I immediately felt in love with it and thought I’d give it a go, but with a twist.
I’d never been a fan of capers or anchovies, so I thought I’d just change the recipe a bit to make it more of our liking.
I started off by roasting the Capsicums (or bell peppers) for a couple of minutes in the over, while it was heating up to 180C, not too much… just enough to soften them a little. I cut the top and removed the seeds and stalk while water was boiling in a pan. I put the spaghetti in the pan and let them cook just a couple of minutes under the amount of time set in the package. (For these ones was 10 minutes instead of 13)
[Cooking Hack] A few months back, when I still had a living herb garden I made a batch of home-made pesto, [Basil Leaves, pine nuts, garlic, Parmesan cheese and olive oil, blitzed up] which I set in ice trays and put in the fridge until it was done. Once it was cooled I took the little pesto squares from the tray and move them into a ziplock bag. Now whenever I want to use pesto sauce I just take one or two cubes from the fridge.
So, while the pasta was cooking I took a couple of these cubes and set them in a pan with a bit of lemon juice, when the pasta was done I just drained it and transferred it to the pan were I mixed it with the pesto sauce. Once all the pasta was covered I took just a bit of grated mozzarella cheese, place it on the bottom of each capsicum and filled each capsicum with the pasta. Place the capsicums in a tray and the only thing that was left to do was to bake them for about 20 minutes in the oven.
Not only it was super simple and quick but its also a great way to pump up a simple pasta dish, plus the surprise mozzarella inside make the pasta go all gooey and yummy inside. (just be careful with the top part, even though the pasta was cooked nicely, some of the noodles from the top got overcooked and were a bit hard)
I was happy with how it turned out (an ate the capsicum which I usually don’t eat), Le boyfriend was happy (when he usually groans because he thinks pasta is a lazy dish), everyone was happy!
What do you guys think about this take on the recipe? Would you try it out?