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
RED PEPPER-PESTO PENNE
Made with only four ingredients in half an hour, Red Pepper-Pesto Penne is a flavorful and easy weeknight dish. Try your hand at Red Pepper-Pesto Penne tonight, and your family is sure to thank you.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
- Add pesto sauce and peppers; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
- Stir in cheese.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
RED PESTO AND VEGETABLE PENNE
Make and share this Red Pesto and Vegetable Penne recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan, add the aubergine and peppers, and sautee over a moderate heat for 10 minutes until the aubergine is golden and the peppers softened and browned at the edges.
- While the vegetables are sauteing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the aubergine and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the veg on top. Crumble over the feta cheese and serve garnished with basil leaves.
Nutrition Facts : Calories 555.4, Fat 26, SaturatedFat 9.6, Cholesterol 44.5, Sodium 564.3, Carbohydrate 70.2, Fiber 12.8, Sugar 6, Protein 14.4
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