Roasted Red Pepper Pesto Pasta
I don’t think I’ll ever get tired of the simplicity and flavors of a good homemade pesto. It’s quick to prepare and a treat every time! Peppers are in season, so I wanted to try making my own roasted peppers and then create a pesto that was out of the ordinary. The basil keeps things fresh, but the roasted red peppers bring comfort and warmth to the dish. Enjoy!
Ads
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Servings: 4
Ingredients
Red Pesto Pasta
- 2 red peppers, halved, seedless and stalkless
- 1 tablespoon (15 ml) vegetable oil
- 1/4 teaspoon (1.25 ml) salt
- 1/2 cup (60 g) coarsely chopped walnuts
- 2 garlic cloves, minced
- 1/2 cup (15 g) fresh basil leaves
- Zest of 1 well-washed lemon
- 3 tablespoons (45 ml) lemon juice
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) salt
- Pepper, to taste
- 400 g long pasta of your choice
- 1/2 cup (125 ml) cooking water
- Fresh basil leaves
- Crouton crumbs (optional)
Ads
Preparation
Red Pesto Pasta
- Preheat oven to 425°F and place rack in center. Line a baking sheet with parchment paper. Place the bell pepper pieces on the baking sheet and drizzle with oil. Add salt and toss to coat peppers with oil. Bake cut side down for 40 minutes.
- Place the peppers in a bowl and cover with a cloth for 20 minutes. The aim of this stage is to remove the skin from the peppers using condensation. Remove the skin from the bell pepper pieces and place the peppers in a narrow container with the rest of the ingredients except the pasta and cooking water.
- Using a blender attachment, blend the pesto until semi-smooth.
- In a large pot of boiling salted water, cook pasta according to package instructions. Remove 1/2 cup (125 ml) cooking water. Drain pasta and transfer to a large bowl. Gently toss pasta with pesto and cooking water. Serve with fresh basil and crouton crumbs if desired!
Ads
