Summary

Ingredients

• 2 large red peppers, cleaned approx. 450 g
• 30 g pistachios, unsalted, peeled
• 30 g parmesan cheese
• 1 red pepper
• 1 tablespoon lemon juice
• 4 tablespoon olive oil
• 1 dash agave syrup, alternatively some sugar
• 1 teaspoon paprika powder, hot pink
• Sea salt and pepper
• Parmesan, for sprinkling

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Instructions

1. Preheat the oven to 250 degrees top heat.
2. Halve the peppers and remove the core. Line a baking sheet with parchment paper and place the pepper halves on the baking sheet with the cut edges facing down. Leave in the oven until the skin is darkly tanned (approx. 20-30 minutes). Take the baking sheet out of the oven and cover the peppers with some aluminum foil and let cool slightly.
3. As an intermediate step, grate the parmesan. Roughly chop the pistachios with a food processor or hand blender and add to the parmesan. They should still have some structure to serve as a meat substitute. Cut the peppers into rings.
4. Remove the skin from the lukewarm pepper halves. Process the peppers and peppers into a sauce with the food processor and place in a pan or saucepan. Heat and season with the lemon juice, olive oil, agave syrup (alternatively sugar), paprika powder and salt and pepper. Towards the end, add the parmesan and pistachio mixture.
5. Great noodles go well with it.