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Home » Recipes » Pasta » Red Pepper Pistou Pasta

Red Pepper Pistou Pasta

July 23, 2015 By Joana Oliveira

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Red Pepper Pistou Pasta #vegan #gf #lowfodmap
Ciao Pesto, Bonjour Pistou!

It took me a while to share with you a pasta salad. Not because I don´t like them, but because I felt that everything had been more or less covered in the field of pasta salad recipes: how to make them, which are the best ingredients, which pasta works best,… Now when I learned how to make pistou I said to myself that this would be the beginning of a beautiful edible friendship. And it gave me the will to make a cold pasta and share it with you 🙂

Red Pepper Pistou Pasta #vegan #gf #lowfodmap

Pistou is the French version of pesto but without pine nuts nor cheese. French people use it mostly in summer vegetable soups to give them an aromatic punch at the end of cooking. So I decided to top my pasta salad with a generous drizzle of this vibrant basil pistou and I don´t regret doing it 😉 It´s so goooooood!!!

For this recipe I used gluten free quinoa penne pasta. Penne is my favorite pasta for salads. Fusilli also works well but I do prefer the stronger consistency of the first, able to absorb my rich and oh so easy to make red bell pepper sauce but still perfectly al dente.

How to preserve basil pistou

And if you happen to have too much basil, you can make more pistou by adapting the quantities below. In order to freeze basil pistou (see picture above), simply spoon the leftover paste into ice cube trays, freeze, and then transfer to vacuum sealed freezer bags, like shown in the picture below. One ice cube is enough for a dinner for two. Simply add a cube to a fresh made soup, pasta, or rice.

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4 from 2 votes

Red Pepper Pistou Pasta

A delicious low FODMAP pasta salad recipe with pistou (French style pesto) and red peppers in perfectly al dente gluten free penne.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: pasta, pistou, red bell pepper
Servings: 3 people
Author: My Gut Feeling

Ingredients

  • 8 oz | 250 gr. gluten free penne I used quinoa
  • 1 red bell pepper cubed
  • 2 tbsp olive oil OR garlic infused oil

For the Pistou

  • 2 cups | 32 gr basil leaves loosely packed
  • 1/2 teaspoon sea salt
  • 1/4 cup |50 ml olive oil extra virgin

Instructions

  • Cook the pasta according to package instruction, drain and immediatly put it under cold running water to stop the cooking process (this little trick allows the pasta to be cooked but firm for the salad). Set aside.
  • Heat the olive oil in a skilled over medium heat.
  • Add the bell pepper and sauté for approximately 10 minutes or until cooked, mixing frequently. Remove from the heat and let cool.
  • For the pistou, mix the basil and salt in a blender or food processor until a thick paste forms. Slowly add the olive oil until you get a smooth green paste.
  • Finally transfer the pasta into a big bowl or serving plate and add in the red bell peppers and its delicious juice gently mixing everything in order for the pasta to absorb all the flavour.
  • Serve cold, topped with a generous drizzle of the pistou. Put the rest of the pistou in a small bowl and serve it along with the pasta salad.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

 

 

 

Filed Under: Pasta, Salads, Take To Work, Vegan, Vegetarian Tagged With: basil, pasta, penne, pesto, pistou, red bell peppers

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Comments

  1. Rosa

    September 26, 2016 at 11:01 pm

    4 stars
    Coucou Joana, merci pour cette recette hyper simple et hyper bonne !
    Crois-moi, venant d’une italienne qui ne pensait plus manger de pesto pour la vie, c’est un vrai compliment.

    Reply
    • Joana

      October 16, 2016 at 11:20 am

      Merci, Rosa 🙂 ça me fait plaisir de lire. Bacci 😉

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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