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Fusilli with roasted red pepper pesto are easy to make, ready in 15 min and packed with vibrant italian summer flavours!

Fusilli with Roasted Red Pepper Pesto

Course: Pasta
Cuisine: Italian
Keyword: dinner, lunch, meatless, quick recipe, vegetarian
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 4
Print Recipe


  • 350 gr pasta (fusilli, penne, paccheri, farfalle all work great)
  • 3 tbsp cubed fresh mozzarella optional
  • 1 finely sliced roasted red pepper

For the red pepper pesto:

  • 350 gr sliced roasted red peppers
  • 3 tbsp toasted pine nuts or toasted almonds
  • a bunch of fresh basil leaves
  • 2 sprigs fresh thyme leaves
  • 1 garlic clove
  • 2 tbsp ricotta cheese
  • 1 tbsp extravirgin olive oil
  • salt and freshly ground black pepper


  • 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 1/4 cup of cooking water.
  • Transfer the pasta in a large serving bowl and toss in the red 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!