How To Make Roast Pepper Pesto with Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 large red bell peppers
- 2 garlic cloves, minced
- 1/2 cup of fresh basil leaves
- 1/4 cup of toasted pine nuts
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper, to taste
- 8 oz of pasta (your choice)
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast in the oven for about 20 minutes, or until the skins are charred and blistered.
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Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
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Once the peppers have steamed, peel off the charred skins, remove the stems and seeds, and roughly chop the flesh.
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In a food processor or blender, combine the roasted peppers, minced garlic, basil leaves, toasted pine nuts, grated Parmesan cheese, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
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Cook the pasta according to the package instructions until al dente. Drain the pasta and return it to the pot.
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Add the roasted pepper pesto to the cooked pasta and toss until each strand of pasta is well coated.
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Serve the pasta in bowls, garnished with fresh basil leaves.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 4g
- Cholesterol : 4mg
- Sodium : 250mg
- Total Carbohydrates : 38g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 9g
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