Fettuccine With Pesto And Roasted Red Peppers Food

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED RED PEPPER PESTO PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil. Boil the pasta according to the DeLallo package instructions, approximately 10-12 minutes. Drain the pasta and pour back in the pot.
• While the pasta is cooking, chop the walnuts in a food processor. Pour the walnuts into a small bowl then add the roasted red peppers, fresh basil, and garlic to the food processor. Pulse until finely chopped.
• Add the Parmesan cheese, chopped walnuts, olive oil, and 1/2 teaspoon salt to the food processor, Pulse to combine. Salt and pepper to taste.
• Pour the pesto over the cooked and drained pasta and toss to coat. Serve warm.

PASTA SALAD WITH ZESTY PESTO AND PAN-ROASTED PEPPERS

Steps:

• Cook and stir peppers in large nonstick skillet on high heat 7 min. or until crisp-tender; cool.
• Meanwhile, cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
• Mix pesto and dressing. Add to pasta along with the peppers; mix lightly. Top with cheese.

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
• Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Steps:

• Cook the spaghetti according to package instructions.
• Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
• Add cooked spaghetti and pesto and combine well.
• Serve with garlic bread and salad.

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

ROAST PEPPER PESTO WITH PASTA

Steps:

• Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
• Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.

ROASTED RED PEPPER PESTO PASTA

Steps:

• Place the peppers on a baking sheet, and broil on high until the peppers have blackened all over. Using tongs, turn the peppers every few minutes or so, to make sure the entire thing is charred. Immediately transfer the peppers to a plastic bag, seal and let steam for 10 minutes. Once slightly cooled, place the peppers on a cutting board, the pull back the charred skins. Remove the stems and seeds as well.
• In a large food processor, place the roasted red peppers, almonds, parmesan, garlic, smoked paprika, lemon juice, and a good pinch of coarse salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency. Taste it. Need more salt? You know what to do.
• In the meantime, boil the orecchiette until it reaches al dente, according to package directions. Drain and stir the pesto into the pasta. Toss toss toss!
• Garnish with extra cheese, a good drizzle of oil, and fresh basil leaves. IT IS EVERYTHING.
• Serves 4.

PESTO PASTA TOSS

Steps:

• Cook pasta as directed on package; drain.
• Toss with remaining ingredients.

RED PEPPER PESTO PASTA

Steps:

• Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
• Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS

Steps:

• Put the pesto in a large bowl.
• Cook the pasta according to package instructions.
• Drain the pasta and reserve 1/3 cup of the pasta water.
• Whisk the pasta water into the pesto.
• While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
• Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
• Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
• Season with salt and pepper.
• Add the pasta and cheese to the pesto and toss and combine.
• Add the chicken mixture and combine.
• Divide the pasta among 4 bowls and serve immediately.
• Pass parmesan at the table.

ROASTED RED PEPPER PASTA

Steps:

• Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
• Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
• Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
• Remove the pot from the heat.
• Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
• Add the parmesan cheese to the sauce and stir till it has melted.
• Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.

MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES

Steps:

• Cook penne according to package directions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
• Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
• Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
• When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
• Serve with some crusty bread of course!

FETTUCCINE WITH PESTO AND ROASTED RED PEPPERS

Steps:

• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.
• Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese.