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CuisineEuropeanItalianPastaLow-SugarUnder 1 HourUnder 45 MinutesStove TopWeeknightDate NightDinnerUnder 30 MinutesEasyVegetarianComfort Food

Red Pesto Pasta

You know you love pesto pasta, so this red bell pepper twist on your favorite sauce does not disappoint! Roasted red peppers and sun-dried tomatoes add a deep and unexpected flavor and a beautiful color to the pasta. The best thing about this recipe is that it tastes incredible both hot and cold!

Murad Yasin
Tasty Team
90% would make again
Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

10 minutes

10 min

Red Pesto Pasta
Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

10 minutes

10 min

Red Pesto Pasta

Ingredients

for 6 servings

  • kosher salt, to taste
  • 4 cups dried penne pasta (800 g)
  • 1 cup fresh basil leaves (40 g), plus more, finely chopped, for garnish
  • 2 cloves garlic
  • ½ cup grated parmesan cheese (60 g), plus more for garnish
  • 1 roasted bell pepper
  • ¼ cup sun-dried tomatoes (50 g)
  • ½ cup pine nuts (60 g)
  • 3 tablespoons olive oil
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 369
  • Fat 18g
  • Carbs 41g
  • Fiber 3g
  • Sugar 3g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Bring a medium pot of salted water to a boil.
  2. Add the penne to the boiling water and cook for 8–10 minutes, until al dente, then drain and return to the pot.
  3. While the pasta cooks, add the basil, garlic, Parmesan, roasted red pepper, sun-dried tomatoes, pine nuts, olive oil, salt, and pepper to a food processor and blend until smooth.
  4. Pour the sauce over the pasta and gently toss until well-coated, then transfer to a serving dish and garnish with more Parmesan and basil. Serve warm, at room temperature, or chilled.
  5. Enjoy!
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