Roasted Red Pepper Pesto Pasta Recipes

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.

Steps:

• 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.
• 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.

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.

Steps:

• Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
• Transfer the garlic to a plate to cool, then peel the cloves and mince.
• Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
• Transfer the mixture to a small bowl and season with salt and pepper to taste.
• Serve with your choice of al-dente pasta!

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.

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.

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.

Steps:

• Peel away dry outer skin from garlic head.
• Leave skins of garlic cloves intact.
• Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
• Place garlic head, cut side up, in small baking dish.
• Drizzle with oil; cover and set aside.
• Halve the sweet peppers; remove stem, membranes and seeds.
• Place peppers, cut sides down, on foil lined baking sheet.
• Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
• Remove peppers.
• Place peppers in a clean brown paper bag and seal.
• Let stand 20-30 minutes or until peppers are cool enough to handle.
• Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
• Set garlic aside to cool.
• Using a sharp knife, carefully peel peppers.
• Cut peppers into pieces.
• Remove garlic head from oil, reserve oil.
• Press to remove garlic paste from the individual cloves.
• In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
• Cover and process with several on-off turns until smooth.
• When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
• Stir in thyme.
• To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
• To serve, bring pesto to room temperature.