Roasted Red Pepper Pesto Pasta
This Roasted Red Pepper Pesto Pasta is bursting with flavour and goes down in just 15mins!
Servings: 4
Calories: 389kcal
Cost: £2 / $2.50
Equipment
- Large Pot & Pasta Tongs (for pasta)
- Food Processor (for pesto)
- Fine Cheese Grater
- Large Mixing Bowl
Ingredients
- 14oz / 400g Linguine, or other long cut pasta
- 16oz / 460g jar of Roasted Red Peppers, drained (see notes)
- 1/3 cup / 80ml Extra Virgin Olive Oil
- 1/2cup / 40g freshly grated Parmesan, plus extra to serve
- 1 small bunch of Fresh Basil (1oz/30g)
- 4 tbsp Pinenuts, optionally toasted
- 1 clove of Garlic, peeled
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Instructions
- Cook the pasta in salted boiling water until al dente.
- Add all of the other ingredients into a food processor and blitz until well combined. Scrape into a large mixing bowl.
- Use tongs to transfer the cooked pasta straight from the pot into the bowl of pesto, embracing any excess water that comes with it. Toss until the pasta is fully coated and the pesto thickens around it and clings to it. If the pesto dries up you can add in a splash of the starchy pasta water from the pot to thin it out as needed. Just don’t use too much else it’ll turn watery. Also, make sure it’s done in a bowl off the heat, pesto doesn’t cook well.
- Serve warm with extra parmesan!
Video
Notes
a) Roasted Red Peppers - Don't rinse the peppers, just squeeze out as much of the vinegary brine as you can. 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 quickly 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 1/3 cup olive oil and no extra parmesan.
Nutrition
Calories: 389kcal | Carbohydrates: 28.82g | Protein: 10.33g | Fat: 26.97g | Saturated Fat: 5.315g | Polyunsaturated Fat: 4.925g | Monounsaturated Fat: 15.904g | Trans Fat: 0.118g | Cholesterol: 46mg | Sodium: 764mg | Potassium: 217mg | Fiber: 4.2g | Sugar: 3.28g | Vitamin A: 2641IU | Vitamin C: 126.1mg | Calcium: 145mg | Iron: 2.33mg