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
25 EASY ROTINI PASTAS
Ditch the usual spaghetti and fettuccine and instead try these rotini pasta recipes! This corkscrew-shaped pasta is perfect for pasta salads, casseroles, u0026amp; more!
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ROTINI WITH ROASTED RED PEPPER AND BASIL PESTO
Make and share this Rotini With Roasted Red Pepper and Basil Pesto recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- BLACKEN the skins of the red peppers using the flame of a grill or a stove top (about 4 minutes).
- Place in a sealed plastic bag and allow peppers to rest for 10 minutes. Remove blackened skins, seeds and stem.
- COOK pasta according to directions.
- ADD the basil, garlic, toasted pine nuts, and red peppers to a food processor.
- Blend together while drizzling in the oil. When half of the oil has been added, add 3 tablespoons each Parmigiano and Romano cheeses.
- Continue to blend until the rest of the oil is incorporated, season with salt and pepper.
- TRANSFER the pesto to a large mixing bowl and add remaining Parmigiano cheese.
- DRAIN the pasta and toss with the pesto.
Nutrition Facts : Calories 800.5, Fat 39.5, SaturatedFat 6.5, Cholesterol 11.1, Sodium 136.1, Carbohydrate 91.8, Fiber 5.9, Sugar 5.1, Protein 20.9
ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS
Categories Nut Pasta Vegetarian Quick & Easy Parmesan Pine Nut Spinach Bell Pepper White Wine Bon Appétit
Yield Makes 4 (appetizer) or 2 (main-course) servings
Number Of Ingredients 14
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
- Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
- Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.
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
PESTO TWIST PASTA RECIPE BY TASTY
Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
- Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
- Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
- Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
- Drain the pasta and transfer to large bowl or pan.
- Add pesto and a splash of pasta water, stirring to incorporate.
- Add parmesan and another splash of pasta water.
- Top off with more cheese and basil before serving.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
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