(= Peppers Filled with Pasta Salad)
Recommended wine: Vernaccia di San Gimignano D.O.C.G.
Wash the peppers and cook them in the oven, at 200 °C, for about 10 minutes. When the skins begin to brown, take them out and put them on one side.
In the meanwhile prepare the ingredients for the pasta salad: drain the oil from the artichokes, cut them into small pieces and put them in a large bowl (it will have to contain the pasta); add the pecorino cheese, cut into small cubes, and the red pesto, then stir well.
Cook the pasta in plenty of boiling, salted, water; strain when it’s “al dente” and put it in the bowl with the other ingredients. Add the basil leaves, ripped up coarsely by hand, drizzle the olive oil on top and stir thoroughly.
Now take the peppers, cut off the tops and delicately remove the seeds and white internal filaments. Place each one on a plate; fill them with the pasta salad, put their “lids” back on top and serve. They are delicious both warm and cold.
(1) If you prefer to make your own red pesto you can see the “Viallino” recipe here.