Roasted Red Pepper Pesto with Pasta

Name: Roasted Red Pepper Pesto with Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 14 oz pasta; 3-4 red bell peppers; 1-2 small garlic cloves; extra virgin olive oil; 3 ½ oz walnuts; 1 handful fresh basil leaves; 3 ½ oz parmigiano reggiano; salt; ground black pepper; fresh parsley

User Reviews

5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
663 kcal
Course
Main Course, Snacks
Cuisine
Mediterranean, Italian

Roasted Red Pepper Pesto with Pasta

Daisy Meyer

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Roasted red pepper pesto is a fabulous, flavourful, contemporary Italian pesto recipe that is perfect with pasta, bruschetta, and even white meat or fish. It also makes a great dip!

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Ingredients

Servings

14 oz pasta I used casarecce made by Valle Del Grano Sicily
3-4 red bell peppers washed, tops and seeds removed
1-2 small garlic cloves peeled and cut into pieces
extra virgin olive oil as required
3 ½ oz walnuts shelled
1 handful fresh basil leaves
3 ½ oz parmigiano reggiano grated. Vegetarians will want to use vegetarian cheese.
salt for pasta and to taste
ground black pepper to taste
fresh parsley chopped

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Instructions

Preheat the oven to 180°C (355°F).
Place the cleaned red bell peppers on a baking tray lined with parchment paper. Drizzle lightly with olive oil and roast in the preheated oven for 20-25 minutes, or until the skins begin to blacken and blister.
Remove from the oven and allow to cool slightly.
Peel the skin of the red peppers and cut into pieces.
In a blender, combine the walnuts and garlic. Pulse until the pieces are finely chopped. Add the roasted pepper pieces, basil leaves, half of the grated Parmigiano Reggiano cheese, and a drizzle of olive oil. Pulse again until the mixture is evenly blended but retains some texture. If the pesto seems too dry, add a little more olive oil. Season with salt and black pepper to taste. Now your red pepper pesto is ready!
Fill a large pot with water and bring to a boil. Add salt to the water and bring it to a boil again. Cook the pasta until al dente, according to the package instructions. Reserve a cup of the pasta cooking water, then drain the pasta and return it to the pot.
Add the roasted red pepper pesto to the cooked pasta. If the mixture seems too dry, add a bit of the reserved pasta cooking water to achieve the desired consistency. Mix well.
Serve the pasta immediately, topped with additional grated Parmigiano Reggiano cheese and chopped fresh parsley.

Notes

You can also put this pesto on pizza, eat it on bread and add a little to grilled, baked or fried fish before serving!
Alternatively, it can be used to fill pasta such as cannelloni if you add some ricotta to give it more bulk and of course you can eat it with other types of pasta.Using casarecce is not a rule! Fusilli are great too or tagliatelle and even gnocchi are a yummy pesto partner!
This recipe can also be made with homemade casarecce.

Nutrition Information

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Calories 663kcal (33%) Carbohydrates 87g (29%) Protein 25g (50%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 13g Monounsaturated Fat 4g Cholesterol 22mg (7%) Sodium 448mg (19%) Potassium 569mg (16%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 3042IU (61%) Vitamin C 115mg (128%) Calcium 274mg (27%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 663 kcal

% Daily Value*

Calories	663kcal	33%
Carbohydrates	87g	29%
Protein	25g	50%
Fat	25g	38%
Saturated Fat	6g	30%
Polyunsaturated Fat	13g	76%
Monounsaturated Fat	4g	20%
Cholesterol	22mg	7%
Sodium	448mg	19%
Potassium	569mg	12%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	3042IU	61%
Vitamin C	115mg	128%
Calcium	274mg	27%
Iron	3mg	17%