Roasted Red Pepper Pesto
This roasted red pepper pesto is bold and flavorful alternative to traditional pesto sauce. The pesto sauce can be made while you're pasta cooks, so you can have a delicious dinner on the table in 15 minutes or less.
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Ingredients
For the pasta:
- 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)
- ⅓ cup slivered almonds
- ⅓ cup grated pecorino romano cheese (or parmesan)
- ⅓ cup olive oil
- ¼ - ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon coarse salt
- ¼ teaspoon black pepper
Instructions
- Make the pesto. Add the pesto ingredients to a food processor or blender. Blend until smooth. Divide sauce into two containers.
- Cook the pasta. Cook pasta to al denté, according to package instructions. Reserve about ½ cup reserved pasta water before draining.
- Combine pasta with sauce. Stir pasta with sauce, adding about 2 tablespoons of pasta water at a time until pasta is well coated and sauce is creamy.
- Garnish and serve. Divide pasta between plates and top with additional grated cheese and fresh basil. Serve immediately.
Remember: You only need one for the recipe. Freeze the other and make it in a month or so. You will thank us on a busy day!
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Notes
Nutrition information is calculated based on 1 pound of pasta with ½ of the sauce.
Nutrition
Calories: 274kcal Carbohydrates: 43g Protein: 9g Fat: 7g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.001g Cholesterol: 2mg Sodium: 295mg Potassium: 164mg Fiber: 2g Sugar: 2g Vitamin A: 143IU Vitamin C: 4mg Calcium: 48mg Iron: 1mg