Pesto Red Pepper Pasta Recipe

5 1 1
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Pesto Red Pepper Pasta Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Add the cheeses, salt and pepper; pulse until combined. Drain linguine; toss with pesto and roasted peppers. Yield: Yield: 6-8 servings.
Originally published as Pesto Red Pepper Pasta in Quick Cooking September/October 2004, p45

  • 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
  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: Yield: 6-8 servings.
Originally published as Pesto Red Pepper Pasta in Quick Cooking September/October 2004, p45

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plwatkins User ID: 1564667 56731
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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