Red Pepper Pesto Pasta

5 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  luke

“This is a flavorful pesto dish that I have created.”

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Adjust Servings

Original recipe yields 6 servings



  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 (5)

Rate This Recipe


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!



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!

Kathy in CT

Kathy in CT

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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Simple Pesto Pasta


next recipe:

Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)