Ready in: 30 minutes · Serves: 4 · Technique: Blending · Storage: Up to 3 days in the fridge.
Quick Answer
This Easy Red Pesto Pasta combines roasted red peppers and nuts in a vibrant sauce, enveloping perfectly cooked pasta for a comforting dish.Living in New York City, I often find myself drawn to warm, comforting dishes, especially as the days grow shorter and the air turns crisp. With Thanksgiving and Christmas just around the corner, I have been exploring recipes that can effortlessly impress my guests while also offering a sense of home. One such gem in my culinary arsenal is this Easy Red Pesto Pasta. This dish strikes a wonderful balance between simplicity and flavor, enveloping perfectly cooked pasta in a luscious sauce that is unmistakably aromatic and utterly delightful.
A Cozy Holiday Treat
As the holiday season approaches, this Easy Red Pesto Pasta is not just a meal; it's a warm embrace in a bowl, perfect for sharing with loved ones.
Why You'll Love This Recipe
- Quick and Simple: With just a handful of ingredients and straightforward steps, you can whip up this dish in no time.
- Flavorful and Satisfying: The delightful combination of roasted red peppers and nuts creates a rich and aromatic sauce that elevates the pasta.
- Versatile: This recipe can easily be adapted by adding your favorite proteins or vegetables, making it suitable for various dietary preferences.
- Great for Entertaining: Perfect for impressing guests at holiday gatherings or potlucks, offering a comforting yet elegant option.
- Leftover Friendly: Enjoy it warm or cold, and don't worry about leftovers; they can be stored and enjoyed later!
Ingredients
This Easy Red Pesto Pasta requires just a few simple ingredients to create a flavorful dish.
Pasta
- 250g of pasta (I prefer using fusilli or penne for this dish)
Red Pesto
- 1 jar of roasted red peppers (about 280g, drained)
- 50g of nuts (pine nuts or walnuts work beautifully)
- 50g of grated Parmesan cheese
- 1 clove of garlic (peeled)
- 50ml of extra virgin olive oil
- Salt and pepper (to taste)
- A handful of fresh basil leaves (for garnish)
How to Make Easy Red Pesto Pasta (Step-by-Step)
Follow these simple steps to prepare a delightful bowl of Easy Red Pesto Pasta.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Make sure to reserve a cup of pasta water before draining!
Step 2: Blend the Pesto
While the pasta is cooking, add the roasted red peppers, nuts, Parmesan cheese, and garlic to a food processor. Pulse a few times until the mixture is chunky. Then, with the machine running, slowly pour in the olive oil until the pesto is smooth and creamy. If it looks too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Step 3: Combine
In a large mixing bowl, blend the cooked pasta with the red pesto. Toss until every noodle is beautifully coated. Adjust the seasoning with salt and pepper to enhance the flavors.
Step 4: Serve
Divide the pasta among warm bowls, garnishing with fresh basil leaves and an extra sprinkle of Parmesan if you're feeling indulgent!
Common Mistakes to Avoid
- Overcooking the Pasta: Make sure to check the pasta a minute or two before the suggested cooking time. You want it to have a bit of bite since it will continue cooking when combined with the hot pesto.
- Skipping the Reserved Pasta Water: Don't underestimate the importance of the reserved pasta water! It's starchy and can help achieve the perfect sauce consistency.
- Not Tasting as You Go: Always taste your pesto and pasta mixture before serving. It's the best way to determine if it needs more salt or a little more cheese.
Tips and Tricks for Success
- The recipe is flexible! Feel free to add sautéed vegetables, grilled chicken, or even shrimp for added protein.
- To make this dish vegetarian, simply omit the Parmesan or substitute it with a vegan cheese option.
- This red pesto pasta can be served warm or cold, making it a perfect choice for potlucks and festive gatherings.
Variations
- Substitute roasted red peppers with sun-dried tomatoes for a different flavor profile.
- Use different types of nuts, such as almonds or cashews, to create a unique twist.
- Incorporate fresh spinach or kale into the pesto for added nutrition.
- Try using whole wheat or gluten-free pasta for a healthier option.
How to Serve
- Divide the pasta among warm bowls, garnishing with fresh basil leaves and an extra sprinkle of Parmesan.
- Pair with a fresh green salad for a balanced meal.
- Serve with crusty bread to soak up the delicious pesto sauce.
- Offer red pepper flakes on the side for those who enjoy a spicy kick.
Make Ahead and Storage
- Make Ahead: Prepare the pesto in advance and store it in the refrigerator. Cook the pasta close to serving time for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Gently reheat on the stove with a splash of water to restore moisture.
- Freezing: The pesto can be frozen in an ice cube tray and stored in a freezer bag for easy use later.
Recipe Notes / What I Learned
After testing this recipe multiple times, I realized that the quality of the red peppers really makes a difference; opting for jarred peppers that are packed in oil adds an extra layer of richness. I also found that this dish always brings smiles around the table, effortlessly blending comfort and warmth during the hectic holiday season.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 12g protein · 60g carbs · 20g fat
Recipe by:
Delicious Easy Red Pesto Pasta
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Make sure to reserve a cup of pasta water before draining!
- While the pasta is cooking, add the roasted red peppers, nuts, Parmesan cheese, and garlic to a food processor. Pulse a few times until the mixture is chunky. Then, with the machine running, slowly pour in the olive oil until the pesto is smooth and creamy. If it looks too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- In a large mixing bowl, blend the cooked pasta with the red pesto. Toss until every noodle is beautifully coated. Adjust the seasoning with salt and pepper to enhance the flavors.
- Divide the pasta among warm bowls, garnishing with fresh basil leaves and an extra sprinkle of Parmesan if you're feeling indulgent!
Notes
FAQs
1. Can I use fresh red peppers instead of jarred?
Yes, you can! Just roast your fresh red peppers until charred, then peel and seed them before blending with the other ingredients.
2. How long does the red pesto keep in the fridge?
The red pesto can be stored in an airtight container in the refrigerator for up to a week. Just make sure to cover the surface with a thin layer of olive oil to prevent oxidation.
3. Can I make this dish gluten-free?
Absolutely! Simply substitute the regular pasta with gluten-free pasta to enjoy this dish without gluten.
4. What other cheeses can I use instead of Parmesan?
You can use Pecorino Romano, Grana Padano, or a nutritional yeast for a vegan option if you'd like a cheesy flavor without dairy.
5. Is this recipe suitable for meal prep?
Yes, this dish is perfect for meal prep! You can prepare the red pesto in advance and cook the pasta the day you plan to eat it. Just store them separately until ready to combine.
