THREE PEPPER PESTO PASTA
Make and share this Three Pepper Pesto Pasta recipe from Food.com.
Provided by ColoradoCookin
Categories Low Cholesterol
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside; keep warm.
- Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
- Transfer pine nuts to a food processor.
- Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
- Cook over medium heat for about 6 minutes, stirring occasionally.
- Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
- Gradually add Parmesan cheese, a paste will form.
- Toss paste with pasta, divide amongst 4-6 plates.
- Top with pepper mixture.
- ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
Nutrition Facts : Calories 553.7, Fat 19.4, SaturatedFat 4, Cholesterol 11, Sodium 265.4, Carbohydrate 77, Fiber 6, Sugar 6.5, Protein 19.8
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