5 from 78 votes
Roasted Red Pepper Pesto with Pasta
This recipe features a vibrant roasted red pepper pesto combined with pasta, walnuts, garlic, basil, and Parmigiano Reggiano cheese. The roasting process softens the peppers and brings out a mild sweetness, which blends smoothly with nutty walnuts and fresh herbs. The pesto texture is creamy yet retains some chunkiness, complementing the al dente pasta. It's a versatile sauce that also works well on bread, pizza, or as a filling.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
663 kcal
Course:
Main Course, Snacks
Cuisine:
Mediterranean, Italian
Ingredients
- 14 oz pasta I used casarecce made by Valle Del Grano Sicily
- 3-4 bell pepper washed, tops and seeds removed, red
- 1-2 small garlic peeled and cut into pieces, cloves
- extra virgin olive oil as required
- 3 ½ oz walnuts shelled
- 1 handful basil fresh leaves
- 3 ½ oz parmigiano reggiano grated. Vegetarians will want to use vegetarian cheese.
- salt for pasta and to taste
- black pepper to taste, ground
- parsley chopped, fresh
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.
Cup of Yum
Notes
- This pesto is versatile: use it on pizza, bread, or grilled fish for varied meals.
- Different pasta types like fusilli, tagliatelle, or gnocchi pair well with this pesto.
- Adding ricotta to the pesto creates a creamy filling suitable for stuffed pasta such as cannelloni.
- Homemade casarecce pasta can be used if available but is not required.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 663
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.