ROASTED RED PEPPER PESTO PASTA
Number Of Ingredients 10
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.
ROASTED RED PEPPER PESTO PASTA RECIPE
Roasted Red Pepper Pesto Pasta is a healthy pasta recipe using whole grain noodles that everyone will enjoy.
Provided by Sommer Collier
Categories Main Course Pasta
Time 17m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 62 g, Protein 16 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 1169 mg, Fiber 2 g, Sugar 1 g
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
RED PEPPER PESTO PASTA
This is a flavorful pesto dish that I have created.
Provided by luke
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 678 calories, Carbohydrate 61.4 g, Cholesterol 8.8 mg, Fat 41 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 7.1 g, Sodium 286.1 mg, Sugar 2.2 g
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
FETTUCCINE WITH PESTO AND ROASTED RED PEPPERS
Categories Pasta Pepper Quick & Easy Basil Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
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.
ROASTED GARLIC AND RED PEPPER PESTO
Make and share this Roasted Garlic and Red Pepper Pesto recipe from Food.com.
Provided by nonnie4sj
Categories Sauces
Time 1h45m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Peel away dry outer skin from garlic head.
- Leave skins of garlic cloves intact.
- Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
- Place garlic head, cut side up, in small baking dish.
- Drizzle with oil; cover and set aside.
- Halve the sweet peppers; remove stem, membranes and seeds.
- Place peppers, cut sides down, on foil lined baking sheet.
- Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
- Remove peppers.
- Place peppers in a clean brown paper bag and seal.
- Let stand 20-30 minutes or until peppers are cool enough to handle.
- Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
- Set garlic aside to cool.
- Using a sharp knife, carefully peel peppers.
- Cut peppers into pieces.
- Remove garlic head from oil, reserve oil.
- Press to remove garlic paste from the individual cloves.
- In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
- Cover and process with several on-off turns until smooth.
- When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
- Stir in thyme.
- To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
- To serve, bring pesto to room temperature.
Nutrition Facts : Calories 297, Fat 14.8, SaturatedFat 2.1, Sodium 308.1, Carbohydrate 40.4, Fiber 8.2, Sugar 14.4, Protein 7.2
ROASTED RED PEPPER PESTO
This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!
Provided by MelvinsWifey
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
- Transfer the garlic to a plate to cool, then peel the cloves and mince.
- Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Serve with your choice of al-dente pasta!
Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9
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