Elevate an easy entree with an equally easy homemade Roasted Red Pepper Pesto Pasta! Pappardelle is a wonderful, hearty choice, but subbing in your favorite noodle will also produce delicious results!
Course Main Course
Keyword red pepper pesto pasta
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
2large red bell peppersor store-bought jar
1whole head garlic
1/2cupfresh basil leavesplus more for garnish
1/4cupParmesan-Reggianoshredded, plus more for garnish
1/4teaspooncrushed red pepper
8ouncesPappardelle pastaor 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!