Monday, September 7, 2009

Roasted Red Pepper and Basil Pesto Pasta

This dish was a simple and easy meal that came together pretty quickly. We enjoyed it, considering I don't actually like pesto. So why I chose to not only save, but make the recipe is beyond me.

It was good. I liked it. However next time I think I'm going to make a handful of changes: add spinach, less basil. Lots more cheese.



1/2 C roasted red peppers
3 cloves garlic, minced
1/3 C grated parmesan cheese
1/3 C pine nuts (I left these out since we don't like them)
1 1/2 C basil leaves
1/2 t. salt
1/2 C olive oil
1 lb penne pasta
1/4 C heavy cream- optional (I left this out)


Cook the pasta according to package directions.

Meanwhile, using a food processor chop the basil and red peppers. Add into the processor the salt, garlic, cheese and pine nuts and puree. Lastly, drizzle in the olive oil until combined.

Drain the pasta and mix in the pesto. Top with a bit of additional cheese.

Source: Picky Palalte

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