If you're looking for a flavorful and easy pasta dish, look no further than red pepper pesto pasta. This dish combines the bright, bold flavors of red peppers with the nuttiness of pine nuts and the richness of Parmesan cheese to create a sauce that will have you coming back for seconds.
How To Make:
To start, you'll need to roast your red peppers. You can do this in the oven, on the grill, or even over an open flame. Once they're charred and soft, you'll remove the skins and seeds and chop them into small pieces.
Next, you'll make the pesto. In a food processor or blender, combine the roasted red peppers, pine nuts, garlic, Parmesan cheese, olive oil, and a pinch of salt. Pulse until everything is well combined and forms a thick, smooth sauce.
Cook your pasta according to the package instructions and reserve a cup of pasta water before draining. Toss the pasta with the red pepper pesto and a splash of the reserved pasta water to create a creamy, flavorful sauce that coats each strand of pasta.
You can serve this dish hot or cold, depending on your preference. It's delicious as a main course or as a side dish to grilled chicken or fish. Top with additional Parmesan cheese and chopped fresh parsley for a bright and fresh finish.
In just a few simple steps, you can have a delicious and satisfying meal on the table that's sure to please everyone. So give this red pepper pesto pasta a try and enjoy the bold flavors and creamy texture that make it so irresistible.
Tips and Variations:
Tips:
Roast your own red peppers for the pesto. It will give your dish a fresh and authentic taste.
Use high-quality ingredients, such as fresh basil, pine nuts, and good-quality olive oil.
Add some protein to the dish, such as grilled chicken or shrimp, to make it more filling and nutritious.
Top with some grated parmesan cheese for added flavor.
Variations:
Vegetarian option: Use vegetable broth instead of chicken broth, and add some sautéed mushrooms or roasted eggplant for a meatless meal.
Spicy version: Add some red pepper flakes or diced jalapeño peppers to the pesto for a spicy kick.
Creamy version: Mix in some heavy cream or cream cheese to the pesto to make it creamier and richer.
Version with no gluten: Make sure all the components are free of gluten and use gluten-free pasta.
Mediterranean version: Add some sun-dried tomatoes, Kalamata olives, and feta cheese to the dish to give it a Mediterranean twist.
Nut-free version: Substitute the pine nuts with sunflower seeds or pumpkin seeds for a nut-free alternative.
Vegan version: Omit the cheese and use a vegan alternative, such as nutritional yeast, for a dairy-free and vegan-friendly option.
Ingredients:
- 2 red bell peppers, roasted and peeled
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- 12 oz pasta (penne, fusilli, or spaghetti)
- 1/2 cup chicken broth
- Optional toppings: grated parmesan cheese, chopped parsley, red pepper flakes
Instructions:
Roast the red bell peppers: Preheat the oven to 400°F. Cut the red peppers in half, remove the seeds and stem, and place them on a baking sheet lined with parchment paper, cut side down. Roast for 20-25 minutes or until the skin is blistered and charred. Remove from the oven and let cool. Once cooled, peel off the skin.
To cook the pasta, start a big pot of salted water on the stovetop. Add the pasta and cook it according to the package instructions once it is al dente. Reserve 1/2 cup of the pasta water after draining the noodles.
Make the pesto: In a food processor or blender, combine the roasted red peppers, basil, pine nuts, garlic, parmesan cheese, and olive oil. Pulse until the ingredients are well combined and the pesto is smooth. Season with salt and pepper to taste.
Combine the pasta and pesto: In a large skillet, heat the chicken broth over medium heat. Add the cooked pasta and stir to coat. Add the red pepper pesto and stir until the pasta is coated in the sauce. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
Serve: Divide the pasta into bowls and top with grated parmesan cheese, chopped parsley, and red pepper flakes if desired.