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Main Course Savory Side Dish  •  February 10, 2022

Red Pesto Pasta

Red Pesto Pasta
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Red Pesto Pasta

Serves 4-6
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Course Main Course, Side Dish
Servings 4 people

Equipment

  • Large pot
  • Immersion blender or food processor

Ingredients
  

  • ½ cup coarsely chopped roasted red bell peppers
  • ½ cup chopped sun-dried tomatoes drained of oil
  • ¼ cup olive oil plus more for serving
  • ¼ cup toasted desired nuts almonds, walnuts, pine nuts etc.*
  • 2 cloves garlic
  • 1 tsp Kosher salt plus more for pasta water
  • ¼ tsp red pepper flakes
  • 1 lb short cut pasta any shape you like
  • ½ cup grated pecorino romano plus more for serving
  • freshly ground black pepper

Instructions
 

  • Place a large pot of water over high heat and bring to boil for cooking the pasta.
  • Meanwhile, using an immersion blender or food processor, blend peppers, sun-dried tomatoes, 1/4 cup olive oil, nuts, garlic, 1 tsp salt, and red pepper flakes. Set aside.
  • Heavily salt the boiling water and drop in pasta. Cook to al dente.
  • Toss pasta with red pesto along with pasta water and grated pecorino to create a nicely sauced pasta.
  • Serve garnished with olive oil, freshly ground black pepper and more grated cheese.
Keyword Pasta
Tried this recipe?Let us know how it was!

Tags

  • Pasta

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