Roasted Red Pepper Pesto Pasta

Enjoy a burst of flavor with this easy-to-make Red Pepper Pesto Pasta. It’s made with roasted red peppers blended with fresh basil leaves, nuts, and Parmesan cheese with fresh garlic cloves. The pasta is coated and mixed thoroughly with the pesto sauce.

Pasta has always been one of my favorite comfort foods and it is a meal that works for me in any season of the year. My favorite thing to do is to find ways to enhance the taste, otherwise, it can quickly become bland. However, this red pepper pesto pasta is a delicious twist on the classic pesto with the use of sweet red peppers. The sauce is also a great way to eat pasta without it being super heavy (like alfredo sauce) and loaded with dairy, like cream and butter. The pasta sauce is definitely going into my collection of homemade pesto recipes.

Why You’ll Love This Red Pepper Pesto Pasta Recipe

1. It’s perfect for those busy weeknights when you need a delicious meal on the table fast. Ready in 30 minutes or less!
2. The homemade pesto is incredibly versatile and can be used as a sauce for other dishes or as a spread.
3. The bright color of the pesto adds a pop of color to your plate, making it visually appealing.
4. Unlike the traditional basil pesto, you can easily adjust the recipe to suit your taste preferences and dietary restrictions.
5. Despite its simplicity, the combination of red peppers, garlic, and basil creates a complex and satisfying taste.

Ingredients for Red Pepper Pesto Pasta

• Pasta (of your choice): choose a shape with nooks and crannies to capture the pesto, ensuring each bite is packed with flavor.

• Red bell peppers: the star of the show, red bell peppers bring a sweet and slightly smoky flavor to the pesto.

• Fresh basil leaves: basil adds a fresh and aromatic element, infusing the pesto with a burst of herbal goodness.

• Garlic cloves: garlic provides a savory depth to the pesto, complementing the sweetness of the red peppers.

• Parmesan cheese: parmesan adds a salty and nutty flavor, enhancing the overall richness of the pesto.

• Walnuts: they contribute a subtle nuttiness and a creamy texture to the pesto.

• Extra virgin olive oil: olive oil not only helps blend the ingredients into a smooth consistency but also adds a luscious richness to the pesto.

• Salt and black pepper: seasoning is crucial to balance the sweetness of the red peppers and enhance the overall flavor of the dish.

Substitutions

• Feel free to use other longer pasta types like spaghetti noodles, linguine or pappardelle.

• If you don’t have walnuts, pine nuts, sunflower seeds or almonds can be used as a substitute for a slightly different flavor profile.

• Swap Parmesan with Pecorino Romano for a sharper and saltier kick.

• Go for gluten-free pasta if you have dietary restrictions or are looking for a wheat-free option.

Step-by-Step Instructions to Make Red Pepper Pesto Pasta

1. Roast the red peppers: preheat your oven to the grill setting for about 10 – 15 minutes. Set it to 350F/200C. Cut the red peppers in half, remove seeds and stems, and place them skin-side up on a baking sheet. Roast until the skin is charred and blistered (about 10-15 minutes). Once done, transfer the peppers to a bowl, cover them with plastic wrap, and let them cool. This makes the skin easier to peel.

2. Prepare the red pepper pesto sauce: peel the charred skin off the roasted red peppers and roughly chop them. In a food processor or blender, combine the roasted red peppers, basil, garlic, Parmesan, walnuts, salt, and pepper. Pulse the ingredients while gradually adding the olive oil until the whole thing is blended together and the pesto reaches a smooth consistency. Taste the pesto before adding any extra salt.

3. Cook the pasta: cook it according to the package instructions until al dente. Before draining, reserve about a cup of pasta water – you might need it later.

4. Combine: in a large mixing bowl, toss the cooked pasta with the freshly prepared red pepper pesto. If the pesto is too thick, use the reserved pasta water to achieve your desired consistency.

5. Serve and enjoy: plate the dish, and if you’re feeling extra fancy, sprinkle a bit more freshly grated Parmesan and fresh basil or parsley on top. Serve immediately and enjoy.

Extra Recipe Tips

1. Use pasta shapes with nooks and crannies to capture the pesto. Fusilli, penne, or orecchiette work exceptionally well.

2. Ensure the red peppers are properly charred during roasting. This not only imparts a smoky flavor but also makes it easier to peel off the skin.

3. Use fresh basil for the pesto. The aroma and flavor of fresh basil elevate the dish compared to dried basil.

4. Adjust the amount of garlic according to your preference. If you love a robust garlic flavor, add an extra clove. For a milder taste, stick to the suggested amount.

5. Invest in good-quality Parmesan cheese. Its distinct flavor contributes significantly to the overall richness of the pesto.

6. When blending the pesto, add the olive oil gradually. This ensures a smoother consistency and allows you to control the thickness of the sauce.

7. Taste the pesto before adding salt and pepper. Parmesan can be salty, so adjust the seasoning accordingly.

What are some variations of the classic recipe for red pepper pesto pasta?

• Creamy red pepper pesto: mix a dollop of cream, mascarpone, or ricotta cheese into the red pepper pesto for a luxurious and creamy texture.

• Add a spicy kick: amp up the heat by adding a pinch of red pepper flakes to the pesto. This variation adds a delightful spicy element to the dish.

• Add a touch of freshness with a little bit of lemon juice and a sprinkle of lemon zest over the finished dish. The citrusy notes brighten up the flavors.

• Roast a few garlic cloves along with the red peppers for a mellow and sweet roasted garlic undertone in the pesto.

Serving Options

• Serve your red pepper pesto pasta with grilled chicken for a protein-packed meal.

• Add sautéed mushrooms, cherry tomatoes, or spinach to create a satisfying vegetarian version.

• Serve with a side of crusty bread to mop up every last bit of the delicious pesto.

How to store leftovers

To store the red pepper pesto pasta, ensure it is completely cooled before transferring any leftovers to an airtight container. Refrigerate it for up to two days to maintain its freshness.

If you’ve made extra pesto, store it separately in a sealed container. For longer storage, consider freezing the pesto in an airtight container for up to three months. When ready to use it, thaw the pesto in the refrigerator and reheat the pasta in a pan on the stove, adding a splash of water if needed to revive the sauce’s consistency.

Leftover red pepper pesto pasta should be allowed to cool to room temperature before being transferred to an airtight container and stored in the fridge for up to 3 days. Leftovers can be eaten hot or cold, although you may have to add some water to loosen up the dish before serving, otherwise, the pasta will likely stick together.

Remember to bring the pasta to room temperature before reheating to preserve the flavors. Whether refrigerating or freezing, proper storage ensures that the pasta retains its delicious taste and texture for later enjoyment.

Other pesto pasta recipes to try

• Tuna Pesto Pasta Recipe
• Peas and Spinach Pesto Pasta

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