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Red Pepper Pesto

Fettuccine.Inn's picture
Ingredients
  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
  Salt To Taste
  Black pepper To Taste
  Dried pasta 1 Pound (500 Gram)
  Freshly grated parmesan 1⁄4 Cup (4 tbs) (For Serving)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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