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Pasta with Red Bell Pepper and Sun Dried Tomato Pesto

Fettuccine.Inn's picture
Ingredients
  Red bell peppers 18 Ounce, roasted, peeled, stemmed, and seeded (Three Medium 6 Ounces Each Pieces)
  Sun dried tomatoes 12
  Garlic clove 1 Medium, chopped fine
  Reduced chicken broth 6 Tablespoon
  Toasted pine nuts 3 Tablespoon
  Shredded basil 1 1⁄2 Tablespoon (Use Fresh Ones)
  Chopped fresh italian parsley 1 1⁄2 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Sugar 1⁄2 Tablespoon
  Grated parmesan cheese 1 Ounce
  Pasta 1 Pound, cooked, drained
Directions

Put all the ingredients in a food processor fitted with the metal blade.
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Toss with cooked pasta the moment the pasta has been drained.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
4

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4.2875
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 596 Calories from Fat 108

% Daily Value*

Total Fat 12 g19%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 6.2 mg2.1%

Sodium 299.5 mg12.5%

Total Carbohydrates 98 g32.8%

Dietary Fiber 8.1 g32.6%

Sugars 14.3 g

Protein 21 g41.8%

Vitamin A 97.1% Vitamin C 294.5%

Calcium 11.6% Iron 24%

*Based on a 2000 Calorie diet

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Pasta With Red Bell Pepper And Sun Dried Tomato Pesto Recipe