Red Pesto Pasta
A flavorful twist on traditional pesto, featuring roasted red peppers and sun-dried tomatoes for a vibrant dish.
Equipment
- Pot
- Food Processor
- Mixing Bowl
Ingredients
- 1 lb. dry pasta of choice
- 1 cup roasted red peppers (from a jar)
- 1 cup fresh basil leaves
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 1/4 cup pitted green olives
- 3 Tbsp. pine nuts (or chopped walnuts)
- 3 Tbsp. grated Parmesan cheese (or nutritional yeast for vegan)
- 2 cloves garlic (or 1 tsp. garlic powder)
- 1 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. black pepper
- 1/3 cup extra-virgin olive oil
- optional sautéed mushrooms, spinach, or protein (e.g., shrimp, grilled chicken)
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- In a food processor, blend roasted red peppers, sun-dried tomatoes, basil, olives, pine nuts, Parmesan cheese, garlic, crushed red pepper flakes, salt, and black pepper.
- While blending, drizzle in the olive oil until the pesto reaches a smooth consistency.
- Return the drained pasta to the pot and pour in the red pesto along with 1/2 cup of reserved pasta water. Stir over low heat until combined.
- Adjust the consistency by adding more reserved pasta water as needed. Serve hot, garnished with extra Parmesan and fresh basil.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat gently, adding water or oil if necessary.