|Matcha Green Tea Pasta with roasted Peppers|
The first one was an absolute knock out and I hoped that this one is going in the same direction.
This is actually a vegetarian dish, but I thought about some sausages that would go with it quiet nice. But in the end, the sausages stayed in the fridge because it was absolutely unnesceary to eat them. This dish serves two.
Make your own veggie stock, so you can ladle it out of the pot into the other pot.
2 big red bell peppers
60 g green outer side of a courgette
400 ml veg stock
8 g Matcha powder
1 small onion
4 tbsp oil
180 g Kritharaki or greek wheat pasta that looks like rice (Orso)
150 ml white wine
30 g butter
4 tbsp bread crumbs
1/2 lemon zested
salt and pepper
Preheat oven 200 C and roast the cleaned and layed out pepper chunks skinside up until they blacken. Get them out of the oven and place a wet towl on top and let them sit 10 minutes, then remove the skin.
In a small pot pour in the veggie stock and bring up to temperature, but do not boil it. Add the Matcha tea powder and reduce the heat.
In a wider pot, start with 2 tbsp of oil and fry off the onion, add the pasta and stir it through. Add the white wine and one third of the green stock, simmer until it is nearly gone, add one third more and so on. In the last 5 minutes add the fine cut pieces of the courgette. When the pasta is done and still a bit broth to see, add 20g of butter. Season with salt and pepper.
|add the green stock in 3 steps|
In a pan in the rest of the butter brown the breadcrumbs with the zests from the lemon. Remove.
In the same pan heat up the oil and get the sliced peppers a good stir. Season.
Start building the dish with the pasta first, top with the peppers and add the breadcrumbs.
Ready to dig in.