5-Minute Roasted Red Pepper Pesto and Pasta



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Source Sara Kramer through Joelen's Culinary Adventures of What's Cooking Chicago

Preparation Time

Serves2 large or 4 small servings

enough for 2 pasta
3/4 cup roasted red peppers
1/3 cup walnuts
1/2 cup, tightly packed fresh basil
1/4 cup, tightly packed fresh parsley
1 clove garlic
1/4 cup olive oil

1. In a large pot of salted water, boil the pasta.

2. Meanwhile, in a food processor or blender, blend together the peppers, walnuts, basil, parsley, and garlic.

3. Slowly add the olive oil, while processing, until well mixed. Set aside.

4. Drain and return the noodles to the pot. Add the pesto and toss together well. Serve immediately.


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