Roasted Red Pepper Pesto Pasta

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Flavorful roasted red peppers and lots of fresh basil take this roasted red pepper pesto pasta to the next level! Try it with your favorite pasta with lots of Parmesan cheese on top.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 376kcal

Ingredients

1 cup jarred roasted red peppers
1 cup firmly-packed basil leaves
1/4 cup pine nuts (or walnuts)
2 medium cloves garlic
1/4 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
Salt and pepper to taste
1 lb bucatini or spaghetti
Additional grated Parmesan and basil for topping

Instructions

In a blender or food processor, combine peppers, basil, pine nuts, garlic, and Parmesan. With machine running, drizzle olive oil through top, pulsing several times until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and set aside.
Cook pasta according to package instructions in lightly-salted water until pasta reaches al dente. Reserve 1/2 cup pasta cooking water and drain pasta.
Place pasta in a serving bowl and pour pesto over top. Toss pasta until evenly coated, adding a few splashes of pasta water as needed to thin sauce.
Season pasta with salt and pepper to taste. Serve pasta with additional grated Parmesan and basil on top. Enjoy!

Notes

Storing Instructions

Store pasta in refrigerator up to 6 days.

Nutrition