Creamy Pesto Skyr and Pepper Skillet

Zutaten

• ✓400 g gluten-free lentil pasta
• ✓350-400 g Skyr
• ✓2 medium bell peppers
• ✓3-4 tbsp pesto
• ✓2 tbsp tomato paste
• ✓120-150 g grated cheese
• ✓1 tsp butter
• ✓150 ml pasta water
• ✓to taste salt
• ✓to taste black pepper

Zubereitung

1. 1

   Cook the gluten-free lentil pasta in plenty of salted water according to package directions until al dente. Reserve about 150 ml of the pasta water before draining the pasta.

2. 2

   While the pasta is cooking, wash, deseed, and cut the bell peppers into bite-sized strips or cubes.

3. 3

   Melt the butter in a large skillet over medium heat. Add the bell pepper pieces and sauté for about 5-7 minutes, until they are slightly softened but still have a bite.

4. 4

   Add the tomato paste and pesto to the peppers in the skillet. Mix everything well and cook for about 1 minute to intensify the flavors.

5. 5

   Remove the skillet from the heat or reduce the heat to the lowest setting. This is important to prevent the Skyr from curdling later.

6. 6

   In a separate bowl, stir the Skyr with about 100 ml of the reserved pasta water until smooth and creamy. Add a little more pasta water if needed.

7. 7

   Add the stirred Skyr mixture to the pepper and pesto in the skillet. Gently mix everything until a uniform sauce forms. Do not bring to a strong boil again.

8. 8

   Add the drained lentil pasta and grated cheese to the sauce in the skillet. Mix everything well until the pasta and cheese are coated with the sauce.

9. 9

   If necessary, add a little more of the remaining pasta water to achieve the desired creamy consistency. The sauce should coat the pasta well but not be too runny.

10. 10

    Season the skillet with salt and freshly ground black pepper to taste. Serve immediately.