This red and green pasta adds a festive touch to your dinner table on Christmas day, but could brighten up any other occasion with its vibrant taste and colour. The flexible recipe also enables you to add in any ingredient of your choice, such as minced beef.
- 1 cup red pepper, diced
- 1 cup green pepper, diced
- 6 cloves garlic, peeled and thinly sliced
- 1½ avocado, peeled, pitted and mashed
- 1 tbsp basil pesto
- 3 tbsps lemon
- 4 cups red rotini pasta
- 4 cups green rotini pasta
- ¼ cup bread crumbs
- 1 tbsp tomato paste
- 400 g canned diced tomatoes
- ¼ chilli flakes
- 2-3 sprigs parsley
- Olive oil
- Salt and pepper
Combine avocado, basil pesto and juice of lemon in a bowl. Add salt and pepper.
Boil pasta. At the same time, sauté bread crumbs until golden brown.
Cook green peppers with salt and pepper. Mix well with green pasta.
In a pan, cook garlic, red peppers and tomato paste.
Toss in canned diced tomatoes, and flavour with salt, pepper, and chilli flakes. Mix well with red pasta.
Arrange red and green pasta on a plate. Serve with parsley.