QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
FETTUCCINE WITH PESTO AND ROASTED RED PEPPERS
Categories Pasta Pepper Quick & Easy Basil Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
Steps:
- Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.
- Drain fettuccine well. Return to pot. Mix in peppers and pesto. Season with salt and pepper. Serve, passing cheese.
ROAST PEPPER PESTO WITH PASTA
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
- Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE
Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
- Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
- Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
- In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
FETTUCCINE WITH PESTO SAUCE
This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.
Provided by Ginas Cucina
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
- With processor still on pour oil in through the tube in a steady stream till all the oil is used.
- Turn off processor.
- Cook fettuccine in salted boiling water to your taste.
- Drain pasta well.
- Add a some sauce to the pasta and mix pasta with the sauce.
- Serve pasta and add sauce to your liking.
Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9
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- Bring a large pot of salted water to a boil. Boil the pasta according to the DeLallo package instructions, approximately 10-12 minutes. Drain the pasta and pour back in the pot.
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