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pasta tongs twirling in a bowl of linguine
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5 from 7 votes

Roasted Red Pepper Pesto Pasta

This Roasted Red Pepper Pesto Pasta is bursting with flavour and goes down in just 15mins!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 389kcal
Cost: £2 / $2.50


  • Pot, Colander & Pasta Tongs (for pasta)
  • Food Processor (for pesto)
  • Fine Cheese Grater
  • Cup
  • Large Bowl


  • 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


  • Cook your pasta in salted boiling water until al dente. Retain a cup of starchy pasta water.
  • 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).
  • 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.
  • Serve warm with extra parmesan!



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.


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