Pesto Red Pepper Pasta Recipe

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Our Test Kitchen staff created this from-scratch pesto that comes together in minutes. Roasted sweet red peppers steal the show in the savory dish.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings


  • 1 package (1 pound) linguine
  • 2 cups fresh basil leaves, loosely packed
  • 1/2 cup whole blanched almonds
  • 4 garlic cloves, peeled
  • 1 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 cup chopped roasted sweet red peppers

Nutritional Facts

1-1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Cook linguine according to package directions. Meanwhile, for pesto, combine the basil, almonds and garlic in a blender or food processor; cover and process for 1 minute or until finely chopped. While processing, gradually add oil in a steady stream.
  2. Add the cheeses, salt and pepper; pulse until combined. Drain linguine; toss with pesto and roasted peppers. Yield: 6-8 servings.
Originally published as Pesto Red Pepper Pasta in Quick Cooking September/October 2004, p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 24, 2010

"I can't believe this recipe has not been rated yet. I have been making it for several years and everyone loves it, including my four-year old grandson. Excellent"

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