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Pasta with Pesto and Roasted Red Peppers

 

Pasta with Pesto and Roasted Red Peppers


Ingredients

12oz / 350g Linguine, or other long pasta

16 oz / 460 g jar roasted red peppers, drained (see notes)

1 / 3-1 / 2 cup / 80ml-125ml extra virgin olive oil

1/2 cup / 35 g freshly grated Parmesan, plus extra for serving

1 large handful of fresh basil

4 tbsp. Toasted pine nuts

1 small clove of garlic

1/2 teaspoon of salt, or to taste

1/4 tsp. Black pepper, or to taste

Instructions

Cook your pasta in boiling salted water until al dente. Keep a cup of starchy water.

Add all of your other ingredients except extra virgin olive oil to a food processor and start the engine. Slowly pour in the oil to mix (you may not need everything).

Place the pesto in a bowl and add your pasta. Start mixing, using the water from the starchy pasta that is too thin as needed. The starchy water will emulsify with the oil to create a bright, slightly creamy sauce. Just don't use too much, it will turn liquid. Also, make sure it's done in a bowl off the heat, the pesto doesn't cook well.

Serve hot with extra Parmesan!

a) Roasted Red Peppers - Do not rinse the peppers, just squeeze the vinegar brine. If you want to make your own, I recommend using 3-4 fresh bell peppers. Place them under the grill or over the flame of the hob and turn them regularly until they are charred all around. Place in a bowl with cling film until the peppers cool, then peel off the skins (leaving a little char for flavor). Remember to remove the pit / seeds. b) Sauce - This will make quite a “saucy” pasta if you use all of the pesto. You can use less pesto if you like a lighter sauce! c) Speed ​​- The residual heat from the pasta will cook the sauce, work quickly so it does not cool. d) Reheat - Store in the refrigerator with an airtight cover. As for reheating, I actually recommend bringing it to room temperature. When you reheat the pesto, it often gets greasy and the basil burns. e) Calories - based on 1/3 cup olive oil and no additional Parmesan. 


Pasta with Pesto and Roasted Red Peppers


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