Roasted Red Pepper Pesto Pasta

Roasted Red Pepper Pesto Pasta

This Roasted Red Pepper Pesto Pasta is bursting with flavour and goes down in just 15mins!

 #Roasted #Red #Pepper #Pesto #Pasta

Ingredients :

• 12oz / 350g Linguine, or other long cut pasta
• 16oz / 460g jar of Roasted Red Peppers, drained (see notes)
• 1/3-1/2cup / 80ml-125ml Extra Virgin Olive Oil
• 1/2cup / 35g freshly grated Parmesan, plus extra to serve
• 1 large handful of Fresh Basil
• 4 tbsp Pinenuts, toasted
• 1 small clove of Garlic
• 1/2 tsp Salt, or to taste
• 1/4 tsp Black Pepper, or to taste

Instructions:

1. Cook your pasta in salted boiling water until al dente. Retain a cup of starchy pasta water.
2. Add all of your other ingredients apart from the extra virgin olive oil into a food processor and turn on the motor. Slowly pour in oil to blend (you may not need it all).
3. Place the pesto in a bowl and add your pasta. Start to toss, using the starchy pasta water too thin out as needed. The starchy water will emulsify with the oil to create a glossy and slightly creamy sauce. Just don’t use too much else it’ll turn watery. Also, make sure it’s done in a bowl off heat, pesto doesn’t cook well.
4. Serve warm with extra parmesan!

Notes:

a) Roasted Red Peppers - Don't rinse the peppers, just squeeze out the vinegary brine. If you want to make your own, I recommend using 3-4 fresh peppers. Place them under the grill or on the flame of the hob and turn regularly until charred all the way around. Place in a bowl with cling film over until the peppers cool, then peel off the skins (leaving some char for flavour). Just remember to remove the core/seeds.
b) Sauce - This will make a fairly 'saucy' pasta if you use all the pesto. You can use less pesto if you like a lighter sauce!
c) Speed - The leftover heat from the pasta will cook the sauce, just work quick so it doesn't go cold.
d) Reheat - Store in the fridge with a tight cover. When it comes to reheating, I actually recommend just bringing it to room temp. When you reheat pesto it often goes oily and the basil burns.
e) Calories - based on using 1/3cup olive oil and no extra parmesan.

Share this post