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Roasted Red Pepper Pesto with Penne Pasta

If pasta could take a dreamy little trip to the Italian countryside, this would be it—a twirl of perfectly al dente penne cloaked in silky roasted red pepper pesto, kissed with smoky sweetness, and crowned with delicate curls of Parmigiano Reggiano.
For this recipe, I reached for beautifully roasted red peppers from an Italian specialty shop in Chelsea Market in New York City, although roasting your own peppers at home is equally delicious when time allows. Chelsea Market is one of those places I could happily wander through for hours, admiring the beautiful Italian pastas, cured meats, imported specialties, and culinary treasures that seem to transport me straight back to Italy. There is something wonderfully nostalgic about cooking with ingredients that evoke the flavors and simplicity of European kitchens, where beautiful food often begins with fresh, thoughtfully chosen ingredients.
Blended into a silky pesto and tossed with perfectly al dente penne, the roasted peppers create a sauce that is far more vibrant and complex than an ordinary tomato sauce. The pesto is creamy and intensely flavorful, with a beautiful balance of sweetness, savory richness, and that irresistible whisper of smokiness from the peppers. A generous scattering of delicately shaved Parmigiano Reggiano melts ever so slightly over the warm pasta, adding a luxurious nutty, salty finish that beautifully complements the sweetness of the roasted peppers. Best of all, this is an effortless dish that comes together quickly, making it equally lovely for a relaxed weeknight dinner or an elegant lunch with friends.
Roasted red peppers are also a nutritional little gem, providing vitamin C, vitamin A, antioxidants such as carotenoids, and beneficial plant compounds that support overall health. When paired with whole-grain penne, the dish can provide additional fiber and complex carbohydrates for longer-lasting energy, while Parmigiano Reggiano contributes protein and calcium along with its wonderfully savory flavor.
I especially love that this pasta can be enjoyed warm and comforting straight from the stove or served chilled as a vibrant pasta salad on a summer afternoon. One forkful of this colorful, aromatic pasta, finished with those delicate shavings of Parmigiano Reggiano, and you may find yourself making this little taste of Italy far more often than you ever imagined.Enjoy!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish, Pasta, Vegetarian
Cuisine Italian
Servings 2 people
Calories 136 kcal

Equipment

  • Stock pot
  • food processor
  • Cutting Board
  • Chefs Knife
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup roasted red pepper chopped
  • 12 almonds, unsalted
  • 1 tablespoon tomato paste
  • 1 large clove garlic smashed
  • 1 pinch kosher salt
  • 1 dash fresh ground pepper
  • 1/8 cup parmigiano reggiano cheese grated
  • 1 fresh parsley for garnish

Instructions
 

  • In a stock pot bring to a boil some salted water and add the pasta. Cook according to package directions. Reserve 1/2 cup of the pasta liquid and drain the rest of the pasta.
  • While the pasta is cooking prepare the pesto. Add the olive oil, red pepper, almonds, tomato paste garlic, salt, pepper into a food processor and process until smooth. Add in the 1/4 cup of pasta liquid and pulse through for a few seconds.
  • Incorporate the pesto with the pasta.
  • Add the Parmigiano Reggiano cheese and mix to incorporate. Serve either hot or cold.
  • Garnish with fresh parsley. Enjoy!

Nutrition

Calories: 136kcalCarbohydrates: 5gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 662mgPotassium: 188mgFiber: 2gSugar: 1gVitamin A: 353IUVitamin C: 18mgCalcium: 110mgIron: 1mg
Keyword Almonds, Pasta, Penne, Pesto;, Recipes, Roasted Red Pepper
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