5.0 from 117 votes
Roasted Red Pepper Pesto with Pasta
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!
Prep Time
10 mins
Cook Time
10 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 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
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
- 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
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
% 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.