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Roasted Red Pepper Pesto Pasta

Roasted Red Pepper Pesto Pasta

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Infuse your regular pasta night with a burst of flavor from this Roasted Red Pepper Pesto Pasta recipe. Featuring sweet, smoky red peppers blended with fresh basil, garlic, and pine nuts, this is a dish you won’t forget!

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 red bell peppers
  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1/3 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 lb pasta of your choice (penne or fusilli works great)

Instructions

  1. Preheat your oven to 450°F (232°C) and place the red peppers on a baking sheet. Roast until the skins are completely wrinkled and the peppers are charred, about 30-40 minutes.
  2. Remove from the oven and cover with foil for 10 minutes. This will help you peel off the skin easily. Once cooled, remove the skin, stem, and seeds.
  3. In a food processor or blender, combine the roasted peppers, basil, garlic, pine nuts, olive oil, Parmesan, salt, and pepper. Blend until smooth.
  4. Cook the pasta according to the package instructions until al dente. Drain and reserve some pasta water.
  5. Toss the pasta with the pesto. Add a bit of pasta water if needed to get the right consistency.
  6. Serve hot with some extra Parmesan on top. Enjoy!

Notes

  • For a nut-free version, replace pine nuts with sunflower seeds.
  • For a vegan version, use nutritional yeast or vegan Parmesan instead of regular Parmesan.
  • Author: Jay Whyms
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting, Boiling
  • Cuisine: Italian
  • Diet: Vegetarian
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