WALNUT & RED PEPPER PESTO PASTA
Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce
Provided by Cassie Best
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
- Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.
Nutrition Facts : Calories 589 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
THREE PEPPER PESTO
This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Provided by mushythedestroyer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g
PESTO AND RED PEPPER SPREAD
Need an appetizer that's as zesty as it is pretty? This creamy spread, with its Dijon mustard and layers of beautiful red peppers, will fit that bill.
Provided by My Food and Family
Categories Meal Recipes
Time 2h15m
Yield Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each.
Number Of Ingredients 5
Steps:
- Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
- Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
- Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
RED PEPPER PESTO
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Spread pine nuts on a baking sheet and bake until fragrant, about 5 minutes. Remove and let cool.
- Place peppers directly over the trivet of a gas-stove burner over high heat, or on a grill. Just as each section turns puffy and black, turn pepper with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Let peppers sweat until they are cool enough to handle, about 15 minutes; then transfer to a work surface. Peel off the blackened skin and discard.
- Coarsely chop peppers and transfer to a food processor. Add pine nuts. With machine running, add olive oil in a steady stream. Continue processing, scraping down the sides as needed until pureed. Season with salt and pepper.
ROAST PEPPER PESTO WITH PASTA
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
THREE-PEPPER PASTA WITH PESTO
Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.
Provided by HisPixie
Categories Penne
Time 26m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook ziti as directed on package. Drain.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
- Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
- TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.
THREE PEPPER PESTO PASTA
Make and share this Three Pepper Pesto Pasta recipe from Food.com.
Provided by ColoradoCookin
Categories Low Cholesterol
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside; keep warm.
- Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
- Transfer pine nuts to a food processor.
- Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
- Cook over medium heat for about 6 minutes, stirring occasionally.
- Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
- Gradually add Parmesan cheese, a paste will form.
- Toss paste with pasta, divide amongst 4-6 plates.
- Top with pepper mixture.
- ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
Nutrition Facts : Calories 553.7, Fat 19.4, SaturatedFat 4, Cholesterol 11, Sodium 265.4, Carbohydrate 77, Fiber 6, Sugar 6.5, Protein 19.8
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