Roasted Red Pepper Pesto Recipes

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Roasted red pepper & parsley pesto with penne image

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

Ingredients

400g penne
290g jar roasted red pepper , drained
large handful flat-leaf parsley , plus a few chopped leaves to garnish
75g unsalted cashew
1 large garlic clove , roughly chopped
2 tbsp extra-virgin olive oil
50g parmesan (or vegetarian alternative), grated

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

ROASTED RED PEPPER PESTO

Roasted Red Pepper Pesto image

This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!

Provided by MelvinsWifey

Categories Peppers

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 medium garlic cloves, unpeeled
1 (17 ounce) jar roasted red peppers, drained, rinsed, patted dry, and cut into 2 inch pieces
1 ounce parmesan cheese, grated (about 1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced
1/4 cup fresh parsley (packed)
1 tablespoon fresh thyme
2 tablespoons olive oil
salt and pepper (to taste)

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!

Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9

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