Spaghetti With Red Pepper Pesto - Rachael Ray

Name: Spaghetti With Red Pepper Pesto - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, roasted; 3 fresno chili peppers, seeded (optional); 3 tablespoons pine nuts or 3 tablespoons sliced almonds, toasted; 2 cups basil leaves; 1 teaspoon dried oregano, or; 1 tablespoon chopped fresh oregano; 3 garlic cloves, finely chopped; salt and pepper; ⅓ cup grated pecorino cheese, plus some to pass at table; ⅓ cup olive oil; 1 lb spaghetti; additional torn basil, chopped mint and parsley for garnish (optional)

Servings: persons

3 red bell peppers, roasted
3 fresno chili peppers, seeded (optional)
3 tablespoons pine nuts or 3 tablespoons sliced almonds, toasted
2 cups basil leaves
1 teaspoon dried oregano, or
1 tablespoon chopped fresh oregano
3 garlic cloves, finely chopped
salt and pepper
⅓ cup grated pecorino cheese, plus some to pass at table
⅓ cup olive oil
1 lb spaghetti
additional torn basil, chopped mint and parsley for garnish (optional)

1
Bring a large pot of water to a boil.
2
Place roasted red peppers, chili peppers in a food processor and add the nuts, basil, oregano, garlic, salt and pepper.
3
Add cheese, turn processor on and stream in the oil to form a thick sauce.
4
Salt pasta water and cook spaghetti to al dente.
5
Reserve about 1 cup of starchy cooking water, drain pasta and return to pot.
6
Toss pasta with pesto and half the starchy water.
7
Toss the pasta with the sauce for a minute or two to combine thoroughly, adding a little more starchy water if necessary.
8
Serve with more cheese and some torn basil leaves or finely chopped mint and parsley, if desired.

488

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

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 12 ingredients. The key ingredients include: 3 red bell peppers, roasted, 3 fresno chili peppers, seeded (optional), 3 tablespoons pine nuts or 3 tablespoons sliced almonds, toasted, 2 cups basil leaves, and more.

Yes, Spaghetti With Red Pepper Pesto - Rachael Ray 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.

That's it — enjoy your meal!