Red Pepper Pesto Pasta

Red Pepper Pesto Pasta
  • 1 pound penne pasta
  • 2 bunches fresh basil leaves
  • 1 cup roasted red pepper
  • 3/4 cup grated Parmesan cheese
  • 1 cup olive oil
  • salt and pepper to taste


  1. Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
  2. Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

03/29/2018
Red Pepper Pesto Pasta, recipe PT15M PT1H 5 455 calories

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