THREE PEPPER PESTO
This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Provided by mushythedestroyer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g
THREE-PEPPER PASTA WITH PESTO
Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.
Provided by HisPixie
Categories Penne
Time 26m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook ziti as directed on package. Drain.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
- Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
- TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.
THREE PEPPER PESTO PASTA
Make and share this Three Pepper Pesto Pasta recipe from Food.com.
Provided by ColoradoCookin
Categories Low Cholesterol
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside; keep warm.
- Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
- Transfer pine nuts to a food processor.
- Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
- Cook over medium heat for about 6 minutes, stirring occasionally.
- Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
- Gradually add Parmesan cheese, a paste will form.
- Toss paste with pasta, divide amongst 4-6 plates.
- Top with pepper mixture.
- ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
Nutrition Facts : Calories 553.7, Fat 19.4, SaturatedFat 4, Cholesterol 11, Sodium 265.4, Carbohydrate 77, Fiber 6, Sugar 6.5, Protein 19.8
3 PEPPER PASTA
This is a family favorite. I modified this recipe from an old roommate in college. She would make a vegetarian version without Italian sausage. It was also wonderful. Hope you enjoy!
Provided by Alissa970
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
- In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
- Add mushrooms and garlic and cook 3-4 minutes.
- Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
- When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
- If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
- Pour all contents over al dente penne pasta. I like to top with grated parmesan 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
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THREE-PEPPER PASTA WITH PESTO RECIPE - PILLSBURY.COM
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5/5 (1)Category EntreeCuisine ItalianTotal Time 25 mins
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
- Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
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