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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 Stock, 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.
Per Portion of 300g
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