Roasted Red Pepper and Almond Pesto Pasta
Enjoy a delightful twist on traditional pesto with this vibrant and nutty Roasted Red Pepper and Almond Pesto Pasta, perfect for a unique and flavorful meal.
Ingredients:
- 12 oz spaghetti or your choice of pasta
- 2 large red bell peppers
- 1/2 cup roasted almonds
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
Instructions:
- Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and chop.
- Prepare the Pesto: In a food processor, combine the roasted peppers, almonds, Parmesan cheese, garlic, and basil leaves. Pulse until finely chopped.
- Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt, pepper, and red pepper flakes if using.
- Cook Pasta: Cook the pasta according to the package instructions. Reserve 1 cup of pasta water and drain the rest.
- Toss with Pesto: In a large bowl, combine the cooked pasta and pesto. Toss until the pasta is evenly coated, adding reserved pasta water a little at a time as needed to reach the desired consistency.
- Serve: Divide the pasta among bowls and garnish with extra Parmesan and basil if desired. Serve immediately.