Roasted Red Pepper Pesto with Pasta

Method8 steps · about 40 min

1. 1

   Step 1: Preheat the oven to 180°C (355°F).

2. 2

   Step 2: Place the cleaned red bell peppers on a baking tray lined with parchment paper. Drizzle lightly with olive oil and roast in the preheated oven for 20-25 minutes, or until the skins begin to blacken and blister.

   Roast peppers · 25 minUses 3–4 red bell peppers, washed, tops and seeds removed · extra virgin olive oil (as required)

   
3. 3

   Step 3: Remove the roasted peppers and let them cool enough to handle. Optional source tip: cover in a food-safe heatproof bowl or suitable food bag for about fifteen minutes to loosen the skins; this is an optional cooling aid.

   Uses Roasted blistered red peppers

   
4. 4

   Step 4: Peel the skin of the red peppers and cut into pieces.

   Uses Roasted peppers cooled enough to handle

   
5. 5

   Step 5: In a blender, combine the walnuts (3½ oz) and garlic. Pulse until the pieces are finely chopped. Add the roasted pepper pieces, basil leaves (1 handful), half of the grated Parmigiano Reggiano cheese, and a drizzle of olive oil. Pulse again until the mixture is evenly blended but retains some texture. If the pesto seems too dry, add a little more olive oil. Season with salt and black pepper to taste. Now your red pepper pesto is ready!

   Uses 3½ oz shelled walnuts · 1–2 small garlic cloves, peeled and cut into pieces · Peeled and chopped roasted peppers · 1 handful fresh basil leaves · First 1¾oz grated cheese for the pesto · extra virgin olive oil (as required) · salt (for pasta and to taste) · ground black pepper (to taste)

   
6. 6

   Step 6: Fill a large pot with water and bring to a boil. Add salt to the water and bring it to a boil again. Cook the pasta (14 oz) until al dente, according to the package instructions. Reserve a cup of the pasta cooking water, then drain the pasta and return it to the pot.

   Uses Water as needed to boil the pasta · salt (for pasta and to taste) · 14 oz pasta (I used casarecce made by Valle Del Grano Sicily)

7. 7

   Step 7: Add the roasted red pepper pesto to the cooked pasta. If the mixture seems too dry, add a bit of the reserved pasta cooking water to achieve the desired consistency. Mix well.

   Uses Complete roasted pepper pesto · Drained al dente pasta · Reserved starchy pasta water only as needed

8. 8

   Step 8: Serve the pasta immediately, topped with additional grated Parmigiano Reggiano cheese and chopped fresh parsley.

   Uses Finished roasted-pepper pesto pasta · Remaining 1¾oz grated cheese for serving · fresh parsley (chopped)