Red Pepper Pesto
|Red peppers||2 Large|
|Garlic||2 Clove (10 gm)|
|Pine nuts||5 Tablespoon, preferably toasted|
|Chili flakes||1⁄4 Teaspoon, crushed|
|Balsamic vinegar||1⁄2 Teaspoon|
|Extra virgin olive oil||5 Tablespoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan||1⁄4 Cup (4 tbs) (For Serving)|
Roast, peel and seed peppers .
Place peppers, garlic, pine nuts, chilli flakes, vinegar and oil in a food processor; pulse until smooth.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return drained pasta to the warm pasta pot and add red pepper pesto.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.
Calories 778 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.3%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 6.9 mg2.3%
Sodium 220.9 mg9.2%
Total Carbohydrates 90 g30%
Dietary Fiber 6.2 g24.9%
Sugars 7.5 g
Protein 20 g40.9%
Vitamin A 40.6% Vitamin C 136.5%
Calcium 10% Iron 19.4%
*Based on a 2000 Calorie diet