Wash, clean, and boil a potato.
Wash and dry three peppers.
Roast the peppers in the oven for 20 minutes at 200°C.
Place them in a bag and let them cool slightly to facilitate peeling.
Pour the peppers, oil, salt, walnuts, potato, and garlic clove into a mini chopper. Blend everything until you get a cream.
Cook the pici in salted water for 9 minutes.
Toast the bacon slices until crispy.
Drain the pasta al dente.
Sauté the pasta with the pepper cream.
Plate and garnish with crispy bacon and chopped hazelnuts.
Italia, Puglia
| Energy (kcal) | 353.4 |
| Carbohydrates (g) | 22.87 |
| of which Sugars (g) | 9.4 |
| Fat (g) | 22.68 |
| of which Saturates (g) | 3.61 |
| Protein (g) | 12.15 |
| Fiber (g) | 7.36 |
| Sale (g) | 0.35 |
