from the farm!
For The Peppers
A handful of Sweet Italian Frying Peppers
Olive Oil
A sprinkle of salt and pepper
For The Pesto
1 Cup Arugula
1 Cup Kale
1/4 cup pine nuts
1/2 cup olive oil
1/2 fresh grated parmesan cheese
3 tbs lemon juice
2 cloves garlic
A pinch of salt
For The Pasta
1 lb pasta of your choice, cooked per package instructions
Freshly grated parmesan cheese to taste
Chopped parsley to garnish
To Prepare The Peppers
Cut peppers in half and remove stems and seeds. Heat a large saute pan over medium to high heat. Add just enough olive oil to cover the pan and toss in the peppers. Season with salt and pepper and cook for a total of 10-12 minutes depending on the size of the peppers.
To Prepare The Pesto
Place all ingredients in a food processor and blend until smooth.
Toss cooked pasta with peppers and pesto, top with parmesan and parsley.