Red Pepper Pesto Pasta Recipes

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.

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.

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.

RED PEPPER & HAZELNUT PESTO PASTA

Steps:

• Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
• Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.

THREE PEPPER PESTO

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.

ROASTED RED PEPPER PESTO

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!

RED PEPPER PESTO

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.

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.

WALNUT & RED PEPPER PESTO PASTA

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.

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.