This first course is quick to prepare and very fragrant, because it is based on a pesto made from aromatic herbs and olive oil. All the herbs are chopped at high speed having first been covered with oil. The resulting pesto can be used to dress any food, whether cooked or raw.Ingredients for 4 people
Place the carefully dried aromatic herbs and the whole quantity of oil in a high speed mixer to make a finely blended pesto without salt. Cut the peppers into julienne strips, placing a few strips on one side to use as a garnish. Brown the chopped garlic and celery in melted butter in a saucepan, add the peppers and leave to soften. Pour over the brandy and leave to evaporate. Reduce to a pulp, add salt, pepper and the two chilli peppers. Cook the pasta in boiling, salted water. Drain the pasta and dress with the pesto of aromatic herbs and a little of the blended peppers. Spoon some of the purée onto each plate and decorate with the strips of raw pepper placed on top of the sautéed spaghetti.