Rotini With Roasted Red Pepper and Basil Pesto Recipe

Name: Rotini With Roasted Red Pepper and Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 16 ounces rotini pasta; 1 ½ cups fresh basil, packed; 2 garlic cloves, crushed; 5 tablespoons parmigiano, grated; 3 tablespoons romano cheese, grated; ⅓ cup pine nuts, toasted; ½ cup extra virgin olive oil; to taste salt; to taste fresh ground black pepper

Servings: persons

2 red bell peppers
16 ounces rotini pasta
1 ½ cups fresh basil, packed
2 garlic cloves, crushed
5 tablespoons parmigiano, grated
3 tablespoons romano cheese, grated
⅓ cup pine nuts, toasted
½ cup extra virgin olive oil
to taste salt
to taste fresh ground black pepper

1
BLACKEN the skins of the red peppers using the flame of a grill or a stove top (about 4 minutes).
2
Place in a sealed plastic bag and allow peppers to rest for 10 minutes.
3
Remove blackened skins, seeds and stem.
4
COOK pasta according to directions.
5
ADD the basil, garlic, toasted pine nuts, and red peppers to a food processor.
6
Blend together while drizzling in the oil.
7
When half of the oil has been added, add 3 tablespoons each Parmigiano and Romano cheeses.
8
Continue to blend until the rest of the oil is incorporated, season with salt and pepper.
9
TRANSFER the pesto to a large mixing bowl and add remaining Parmigiano cheese.
10
DRAIN the pasta and toss with the pesto.

976

kcal

Calories

Fat

109

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 10 ingredients. The key ingredients include: 2 red bell peppers, 16 ounces rotini pasta, 1 ½ cups fresh basil, packed, 2 garlic cloves, crushed, and more.

Yes, Rotini With Roasted Red Pepper and Basil 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.

Rotini With Roasted Red Pepper and Basil Pesto

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