By Angela McGowan
This is an easy vegetarian pasta dish made with jarred roasted red peppers. You can use the real thing and roast your own peppers, but I opted for a shortcut here, especially since I found a great deal on imported roasted red peppers. I created this mainly for my son. He is a pasta fanatic, and crazy about olives. He isn’t crazy about spaghetti sauce though, and leaves most of the sauce on his plate, so I used a red sauce that was nutritious and would stick to the noodles well. It was a hit with him and my husband. I found my son the next morning eating it straight from the fridge, before I could even get in the kitchen and make him something for breakfast. I guess he already knew what he wanted.
Yield: Serves 4
Red Pepper Pesto Pasta
Ingredients:
- 1 package Angel Hair Pasta, or other pasta of your choice, about 12 oz
- 1 can 6 oz black olives, cut in halves
- 1 jar roasted red peppers, drained, 14.5 oz
- 1/4 cup fresh basil
- 2 garlic cloves
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 1 tablespoon Balsamic vinegar
- 1/2 cup freshly grated Parmesan
- kosher salt
- pepper
Directions:
- Prepare pasta according to package directions. Add red peppers, fresh basil, garlic, balsamic vinegar and pine nuts to food processor.
- Pulse until fine. Stream in olive oil while food processor is on. Add cheese and blend until combined. Add salt and pepper to taste.
- Add pasta to large bowl. Add olives and pesto. Mix well to combine. Serve with salad and fresh bread.
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