Olive Garden Orecchiette With Red Pepper Pesto

Name: Olive Garden Orecchiette With Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup walnut pieces; 2 (6 ounce) cans roasted red peppers, drained; ¼ cup parmesan cheese, grated; 1 cup fresh basil leaf, washed and dried; ½ cup Italian parsley, washed and dried; 2 garlic cloves, peeled; ½ cup olive oil; 1 lb orecchiette; 4 tablespoons butter; toasted walnuts, coarsely chopped (garnish); 12 fresh basil leaves, washed, dried, and cut in thin strips (garnish)

Servings: persons

½ cup walnut pieces
2 (6 ounce) cans roasted red peppers, drained
¼ cup parmesan cheese, grated
1 cup fresh basil leaf, washed and dried
½ cup Italian parsley, washed and dried
2 garlic cloves, peeled
½ cup olive oil
1 lb orecchiette
4 tablespoons butter
toasted walnuts, coarsely chopped (garnish)
12 fresh basil leaves, washed, dried, and cut in thin strips (garnish)

1
Pre-heat oven to 350F
2
TOASTED WALNUTS - Place walnuts on sheet tray.
3
Bake in 350F oven for 12 minutes.
4
RED PEPPER PESTO - Mix red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor.
5
With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.
6
FINAL PLATING - Cook orecchiette pasta according to package directions.
7
Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot.
8
Heat red pepper sauce in a sauce pot, stir in butter and reserved cooking liquid.
9
Cook just until sauce is heated through.
10
Stir in pasta and coat with sauce.
11
Transfer pasta to serving plates and top each with toasted walnut pieces and shredded basil.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup walnut pieces, 2 (6 ounce) cans roasted red peppers, drained, ¼ cup parmesan cheese, grated, 1 cup fresh basil leaf, washed and dried, and more.

Yes, Olive Garden Orecchiette With Red Pepper Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!