Red Pesto Pasta

Red Pesto Pasta

4.5(26)

You know you love pesto pasta, so this red bell pepper twist on your favorite sauce does not disappoint! Roasted red peppers and sun-dried tomatoes add a deep and unexpected flavor and a beautiful color to the pasta. The best thing about this recipe is that it tastes incredible both hot and cold!

Cook Time
10 minutes
Total Time
25 minutes
Yield
6 servings

Ingredients

  • kosher salt, to taste
  • 4 cups dried penne pasta (800 g)
  • 1 cup fresh basil leaves (40 g), plus more, finely chopped, for garnish
  • 2 cloves garlic
  • ½ cup grated parmesan cheese (60 g), plus more for garnish
  • 1 roasted bell pepper
  • ¼ cup sun-dried tomatoes (50 g)
  • ½ cup pine nuts (60 g)
  • 3 tablespoons olive oil
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 369
  • Fat 18g
  • Carbs 41g
  • Fiber 3g
  • Sugar 3g
  • Protein 11g

How to Make It

1. Step
Bring a medium pot of salted water to a boil.
2. Step
Add the penne to the boiling water and cook for 8–10 minutes, until al dente, then drain and return to the pot.
3. Step
While the pasta cooks, add the basil, garlic, Parmesan, roasted red pepper, sun-dried tomatoes, pine nuts, olive oil, salt, and pepper to a food processor and blend until smooth.
4. Step
Pour the sauce over the pasta and gently toss until well-coated, then transfer to a serving dish and garnish with more Parmesan and basil. Serve warm, at room temperature, or chilled.
5. Step
Enjoy!

Tags

Cheese GraterDate NightVegetarianStove TopUnder 1 HourWeeknightEasyComfort FoodItalianDinnerUnder 30 MinutesUnder 45 Minutes

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