Roasted Red Pepper Pesto Pasta | Delicious Pasta Sauce Recipe To Transform Your Weeknight Dinners. This recipe is great for eating both cold and hot and the roasted red pepper pesto will store in the fridge for up to 3 days or up to 3 months in the freezer. You can make it ahead of time and store it for whenever you need it! Check out the written recipe below and enjoy!
Roasted Red Pepper Pesto Pasta
Serves 2
Red Pepper Pesto
3 x Red Pepper
20ml x Olive oil
25g x Almonds (toasted)
2 x Cloves of Garlic (peeled)
30g x Parmesan Cheese (finely grated)
20ml x Balsamic Vinegar
Salt & Black Pepper
Pasta
200g x Dried Pasta
Salted Boiling Water
To Serve
1 x Mozzarella Ball
Fresh Basil Leaves
Drizzle of Extra Virgin Olive Oil
1. Preheat the oven to 200°C Fan. Drizzle the pepper with olive oil and season with salt and black pepper. Roast in the preheated oven for 20 to 30 minutes or until the skins of the peppers blister.
2. Place the almonds into an oven tray and toast in the oven until golden brown.
3. Next, peel the cloves of garlic and grate the parmesan using a Microplane.
4. Take the peppers from the oven and remove the stems and seeds from the peppers.
5. Place the roasted peppers into a blender with the toasted almonds, garlic, parmesan, balsamic vinegar, and a pinch of salt and pepper. Blend until smooth. Taste and season to taste with more salt and pepper if needed.
6. Cook the pasta to the packet instructions and drain once cooked. Place into a mixing bowl and cover with the red pepper pesto. Mix together until the pasta is fully coated.
7. Share the pasta over two plates and then tear over the mozzarella cheese, scatter with fresh basil leaves, and drizzle with extra virgin olive oil. Enjoy!
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