Preparation10 minsCook Time1 hour 10 minsTotal Time1 hr 20 mins
large red bell peppers (or store-bought jar)
whole head garlic
Tablespoons raw almonds
cup fresh basil leaves, plus more for garnish
cup Parmesan-Reggiano, shredded, plus more for garnish
teaspoon crushed red pepper
ounces Pappardelle pasta (or your favorite pasta)
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place the peppers on, drizzling each with 1 Tablespoon olive oil. Peel outer skin from garlic bulb and cut the pointed top off, exposing the cloves. Place in a ramekin and drizzle with 1 Tablespoon olive oil; cover with foil. Place peppers and ramekin in oven and roast for 1 hour, flipping the peppers over after 30 minutes. Remove from the oven and cool 15 minutes, then use a knife to remove the stem, seeds and white membrane inside. Set aside.
In a food processor, add the roasted garlic and almonds, pulsing until the mixture resembles a coarse meal. Add the roasted red peppers, basil, Parmesan-Reggiano, red pepper flakes, salt, and 2 tablespoons of olive oil. Pulse 1 minutes until mixture is smooth. Add more salt and pepper flakes to taste if desired.
Bring a large pot of salted water to a boil on the stove top. Stir in pasta, return to boil, and reduce heat to medium, simmering 7-8 minutes until slightly al dente. Drain pasta, reserving about 1 cup of pasta water.
Return pasta to pot and stir in pesto; add reserved pasta water ¼ cup at a time until desired consistency is reached. Top with Parmesan and basil and serve with your favorite (Barber Foods) chicken. Enjoy!
Amount Per Serving
Calories586kcalCalories from fat 90
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: