Saturday, June 2, 2012

Different, Quick & Easy: Roasted Red Pepper & Basil Pesto Pasta

I have to be honest...I'm having a rough time keeping up with this recipe posting! I *want* to do it, but I took so many pictures of food that I cooked throughout the past six to eight months, and got so behind on posting the recipes, that half the time I have trouble figuring out what's what.

Okay, more than half the time.

Thankfully this one was as easy to figure out as it is to make. Enjoy!


4 cloves garlic
One 1.75 oz jar pine nuts (about 1/3 cup)
½ cup grated Parmesan cheese
12 oz roasted red bell peppers (jarred)
1.5 oz basil leaves (two ¾ oz packages)
½ tsp salt
¼ tsp pepper
½ cup extra virgin olive oil
1 lb penne pasta
1/3 cup heavy cream

-       Place garlic and pine nuts in a food processor and pulse until finely chopped. Add the Parmesan cheese, red peppers, basil leaves, salt and pepper and pulse until well combined. With the motor still running, add olive oil through the feed tube and process until incorporated. Set aside.
-       Cook pasta according to package directions; drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in the heavy cream and heat until warmed through. Serve immediately.
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