Red Pesto Pasta
This red pesto pasta has bold flavors, yet it's light enough for everyone to enjoy. With a sauce that can be made while your pasta cooks, this meatless dish is perfect for a quick meal!
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Ingredients
- 16 ounces linguine
- ½ cup pasta water (reserved)
For the sauce:
- 1 cup roasted red bell peppers
- 1 cup fresh basil leaves
- 1 large garlic clove (peeled)
- 2/3 cup slivered almonds
- 1/3 cup olive oil
- 1/4 - 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- Add all ingredients to a food processor or blender. Blend until smooth.
- Cook pasta, according to package directions to al denté.
- Reserve about 1/4 - ½ cup pasta water, then drain pasta.
- Return pasta to pot and toss with sauce, adding about 2 tablespoons of pasta water at a time if needed.
- Stir pasta with sauce until pasta is well coated and sauce is creamy.
Nutrition
Calories: 347kcal Carbohydrates: 45g Protein: 10g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.001g Sodium: 536mg Potassium: 231mg Fiber: 3g Sugar: 2g Vitamin A: 268IU Vitamin C: 9mg Calcium: 50mg Iron: 1mg