Pasta w/ Pesto Rosso

Name: Pasta w/ Pesto Rosso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 pound farfalle OR fusilli OR other short pasta shape; Kosher salt and ground black pepper; 1 1/2 cups roasted red peppers, patted dry and roughly chopped; 2 ounces (without rind) pecorino Romano cheese, cut into rough 1-inch pieces, plus finely grated pecorino Romano to serve; 1 medium garlic clove, smashed and peeled; 1/2 cup extra-virgin olive oil, plus more to serve; 1/2 cup pine nuts OR slivered almonds; 1/4 cup drained oil-packed sun-dried tomatoes, roughly chopped; 1/2 teaspoon red pepper flakes

4 steps

Prep:10minCook:15min

Updated at: Wed, 16 Aug 2023 16:16:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories861.9 kcal (43%)

Total Fat45.5 g (65%)

Carbs92.9 g (36%)

Sugars4.9 g (5%)

Protein21 g (42%)

Sodium511.6 mg (26%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundfarfalle

OR fusilli OR other short pasta shape

kosher salt

ground black pepper

1 ½ cupsroasted red peppers

patted dry and roughly chopped

2 ouncespecorino Romano cheese

without rind, cut into rough 1-inch pieces, plus finely grated pecorino Romano to serve

1garlic clove

medium, smashed and peeled

½ cupextra-virgin olive oil

plus more to serve

½ cuppine nuts

OR slivered almonds

¼ cupoil-packed sun-dried tomatoes

drained, roughly chopped

½ teaspoonred pepper flakes

Instructions

Step 1

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain and return the pasta to the pot.

Step 2

While the pasta cooks, in a food processor, combine the roasted peppers, pecorino, garlic, oil, pine nuts, sun-dried tomatoes, red pepper flakes and ¼ teaspoon each salt and black pepper. Process until almost completely smooth, scraping the bowl as needed, about 30 seconds.

Step 3

Add the pesto to the pasta in the pot along with ¼ cup of the reserved pasta water, then toss; add more reserved pasta water as needed so the pesto coats the noodles. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with grated pecorino.

Step 4

Optional garnish: Chopped or shredded fresh basil