Pasta with Roasted Pepper Pesto
Pasta with roasted pepper pesto is easy to make, ready in 15 min and packed with vibrant italian summer flavours!
Serving: 4
Calories: 490kcal
Ingredients
- 350 g pasta, (fusilli, penne, paccheri, farfalle etc)
- 3 tablespoon cubed fresh mozzarella, optional
- 1 finely sliced roasted red pepper
For the red pepper pesto:
- 350 g sliced roasted peppers
- 3 tablespoon toasted pine nuts or toasted almonds
- a bunch of fresh basil leaves
- 2 sprigs fresh thyme leaves
- 1 garlic clove
- 2 tablespoon ricotta cheese
- 1 tablespoon extravirgin olive oil
- salt and freshly ground black pepper
Instructions
- Cook the pasta in a large pot of slightly salted boiling water.
- In a blender, add the red peppers, basil, garlic, pine nuts or almonds and olive oil. Process until smooth and thick, then mix in the ricotta. Season to taste with salt and pepper.
- Drain the pasta al dente, 2 mins before cooking time suggested on package. Reserve ¼ cup of cooking water.
- Transfer the pasta in a large serving bowl and toss in the roasted pepper pesto. Add in a little water if necessary to make the sauce creamier.
- Season with black pepper and top with cubed mozzarella or sliced roasted red pepper and basil leaves.
- Serve immediately or at room temperature. Enjoy!
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Nutrition
Calories: 490kcal | Carbohydrates: 74g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 86mg | Potassium: 507mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3782IU | Vitamin C: 150mg | Calcium: 101mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.