Get ready folks, because you’re about to fall in love with this pasta dish that packs a flavorful punch – the Roasted Red Pepper and Pecan Pesto Penne. This dish is not your average pasta; it is robust, earthy and beautifully vibrant. The rich red peppers combined with the nuttiness of the pecans make it an irresistible delight. It’s perfect for a quiet night in, or to impress at your next potluck or dinner party. Believe me, folks, this pasta dish will have everyone begging for seconds, and wanting the recipe!
Our Roasted Red Pepper and Pecan Pesto Penne recipe comes together in a snap, with a cook time that won’t leave you stranded in the kitchen. Not to mention, the fact that you’ll be loading your plate with nutrient-rich ingredients makes it all the more appealing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Yield: 4 servings
So let’s jump in, and take a closer look at this tongue-tingling recipe!
Ingredients & Equipment You’ll Need
- 1 lb penne pasta
- 2 large red bell peppers
- 1 cup pecans
- 2 cloves garlic
- 1 cup Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
You’ll need a food processor, a large pot for boiling pasta, and a baking sheet for roasting peppers.
How To Make Roasted Red Pepper and Pecan Pesto Penne
- Preheat your oven to 450 degrees F (232 degrees C). Place the red peppers on a baking sheet and roast in the oven until the skin is charred, about 20-25 minutes.
- While the red peppers are roasting, toast the pecans in a dry skillet over medium heat until they’re lightly toasted.
- In a food processor, combine the roasted red peppers, toasted pecans, garlic, Parmesan cheese, olive oil, salt and pepper. Process until smooth.
- Cook the penne pasta according to package instructions. Drain, but reserve some pasta water. Toss the penne pasta with the pesto, adding pasta water as needed to achieve desired consistency.
Tips For The Best Results
- For even more flavors, consider adding sun-dried tomatoes in the pesto.
- Use freshly grated Parmesan cheese rather than pre-shredded for the best results.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I use another type of nut?
A: Yes, almonds or walnuts would make a good substitute for pecans in this recipe.
Q: Can I make this gluten-free?
A: Yes, by using gluten-free pasta this dish can easily be made gluten-free.
Q: Can I use jarred roasted red peppers?
A: Yes, you can use jarred roasted red peppers if you prefer.
Q: Can I freeze the pesto?
A: Yes, you can freeze the pesto for up to 3 months.
Q: How do I reheat this dish?
A: You can reheat this dish on the stovetop over medium heat, adding some water if necessary.
Nutritional Facts of Roasted Red Pepper and Pecan Pesto Penne
This dish is a good source of protein and Vitamin A. It also contains some dietary fiber and calcium.
In conclusion, our Roasted Red Pepper and Pecan Pesto Penne is a brilliantly easy and tasty change from the usual pasta dishes. Perfect to make on a lazy evening and hearty enough to serve at a dinner party, we say – get your pots ready and start cooking! And don’t forget to serve it with a side of garlic bread for an unforgettable meal. Bon app��tit!
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