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
ROASTED GREEN PEPPER PESTO
Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese.
Provided by Shire Born
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut peppers into quarters and spray lightly with olive oil. Roast under a high broiler for 8 minutes, or until blackened. Place in a paper bag and leave for 5 minutes. Peel.
- Meanwhile, seed and roughly chop hot peppers. Roughly chop garlic.
- Place roasted peppers, hot peppers, garlic and lemon juice in food processor and blend.
- Slowly pour in olive oil while the processor is running, until pesto is desired consistancy. Salt and pepper to taste and slather onto crackers with goat cheese.
Nutrition Facts : Calories 106.3, Fat 7.1, SaturatedFat 1, Sodium 7, Carbohydrate 10.8, Fiber 3.3, Sugar 5, Protein 2
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.
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
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