Preparation

Brush Red Bell Peppers with Vegetable oil and grill in the oven or open fire until cooked and skin somewhat burnt. Cover in a bowl and allow to cool for 10 minutes.

Peel the skin from the Peppers, transfer to a food processor and process until smooth.

In a medium sauce pan, melt Butter, add Garlic and Spring Onions and sauté for 2-3 minutes. Add Hot Water, MAGGI® Chicken Bouillon , cream and Pepper Pure and simmer on low heat for 5 minutes.

Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Add sauce to pasta and toss until all pasta is covered.

Serve on a large platter with sprinkled fresh Basil Leaves.