Original Roasted Red Pepper and Walnut Pesto Pasta with a Citrusy Twist
Yields: 4 servings Prep Time: 30 minutes Cook Time: 20 minutes Difficulty: Easy
Ingredients:
- For the Pesto:
- 3 large red bell peppers
- 1 cup walnuts, toasted
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- For the Pasta:
- 12 ounces pasta (penne, rigatoni, or your favorite shape)
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Substitutions:
- Red bell peppers: Can be substituted with jarred roasted red peppers for convenience.
- Walnuts: Can be substituted with pine nuts, almonds, or cashews.
- Fresh basil: Can be substituted with 1 teaspoon dried basil.
- Parmesan cheese: Can be substituted with nutritional yeast for a vegan option or omitted altogether.
Things to Avoid:
- Over-roasting the peppers: This can lead to a bitter taste. Roast until the skin is blistered and slightly blackened but not burnt.
- Over-blending the pesto: Pulse the ingredients until coarsely combined. Over-blending will result in a smooth paste, losing the desired texture.
- Overcooking the pasta: Cook the pasta al dente, as it will continue to cook slightly when mixed with the pesto.
Instructions:
- Roast the peppers: Preheat the broiler. Slice the peppers in half lengthwise, remove the seeds and stems. Place the peppers, skin-side up, on a baking sheet lined with foil. Broil for 10-15 minutes, or until the skin is blistered and blackened. Remove from the broiler and immediately place in a plastic bag or cover with a damp towel for 10 minutes. This will help the skin peel off easily.
- Prepare the pesto: Peel the skin off the roasted peppers and discard. In a food processor, combine the roasted peppers, toasted walnuts, basil leaves, olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until coarsely combined, leaving some texture.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
- Combine: In a large bowl, combine the cooked pasta, pesto, and reserved pasta water. Toss until the pasta is evenly coated.
- Serve: Serve immediately, garnished with Parmesan cheese (if using) and fresh basil leaves.
Serving Suggestions:
- Add grilled chicken or shrimp for a protein boost.
- Toss in some cherry tomatoes or sun-dried tomatoes for extra flavor and color.
- Sprinkle with toasted pine nuts for added crunch.
Enjoy this unique and flavorful Roasted Red Pepper and Walnut Pesto Pasta!
