Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

7
luke 0

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

Ingredients 20 m {{adjustedServings}} servings 678 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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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Reviews 7

  1. 8 Ratings

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callahan142
9/24/2010

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!

panhandler
6/1/2010

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!

Kathy in CT
9/3/2010

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