Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

luke 0

"This is a flavorful pesto dish that I have created."


20 m servings 678 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 678 kcal
  • 34%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
  2. Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.
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  1. 8 Ratings


I didn't like it that much when i had followed the recipe, but then i added a clove of garlic to the food processor and blended it up and it made it way better! Try it!

I skipped the pasta entirely,omitted the basil,doubled the red pepper and reduced the oil by half. It made a wonderful smoky spread for brushetta!

Made this as a pasta salad for a party just as written. Guests raved and clearly enjoyed it, since there were no leftovers!

This wasn't good at all. I had to modify it a lot to make it worth serving. I added more parmesan cheese, a clove of a garlic and some half and half, and then heated it until the cheese was me...

This is good and easy! I added some cut up sun dried tomato chicken sausage that I sauteed with about 4 cloves of garlic. Yum!

I omitted the Parmesan because I can't eat it, and I added some pan fried shrimp. This was so delicious and super easy!

This was just OK for us. It really needs a clove or two of garlic, maybe a few pepper flakes.