Pasta With Red Pepper Pesto Recipe

Name: Pasta With Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None red bell peppers; 3 cloves garlic; 6 tbsp olive oil; 1 tbsp pine nuts; 5 stems basil; 1-2 tbsp Parmesan cheese, grated; 1 tsp balsamic vinegar; 1 pinch ground allspice; 400 g pasta, ie. linguine; None None coarse pepper for garnish; None None aluminum foil; None None freezer bags

Servings: persons

3 None red bell peppers
3 cloves garlic
6 tbsp olive oil
1 tbsp pine nuts
5 stems basil
1-2 tbsp Parmesan cheese, grated
1 tsp balsamic vinegar
1 pinch ground allspice
400 g pasta, ie. linguine
None None coarse pepper for garnish
None None aluminum foil
None None freezer bags

1
Preheat oven to 425u00b0F. Place the peppers on a baking tray and drizzle with 1 tbsp oil. Place the peppers and the garlic packet in the oven and bake for about 20 mins, until the skin of the peppers is blistered. Meanwhile, heat 1 tsp oil in a pan and fry the pine nuts until light brown. Remove and drain on paper towels. Remove the peppers from the oven and place in a plastic bag. Close the bag and allow to steam for about 15 mins. Once cool enough to handle, remove the skin then chop 1/2 the peppers into small cubes.
2
Remove the garlic from the foil and press the soft cloves out of their skins. Place in a food processor with the remaining whole peppers, basil leaves, pine nuts and Parmesan cheese and puree. Slowly add the remaining olive oil and season then add the allspice and balsamic vinegar. If the pesto is too thick, thin out with a little stock or water. Remove from the food processor and mix in the pepper cubes.
3
Cook the pasta in boiling salted water according to the package instructions. Drain and serve immediately with the red pepper pesto. Garnish with the reserved basil sprigs and sprinkle with coarse pepper.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 None red bell peppers, 3 cloves garlic, 6 tbsp olive oil, 1 tbsp pine nuts, and more.

Yes, Pasta With Red Pepper Pesto falls under the Pasta & Noodles 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.

Pasta With Red Pepper Pesto

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