Best Roasted Red Pepper Parsley Pesto With Penne Recipes
PARSLEY PESTO WITH ROASTED PEPPERS
Parsley stands in for basil to make a traditional pesto.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 7
Steps:
- Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers.
RED PEPPER-PESTO PENNE
Made with only four ingredients in half an hour, Red Pepper-Pesto Penne is a flavorful and easy weeknight dish. Try your hand at Red Pepper-Pesto Penne tonight, and your family is sure to thank you.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
- Add pesto sauce and peppers; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
- Stir in cheese.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
ROASTED RED PEPPER PESTO
This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!
Provided by MelvinsWifey
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
- Transfer the garlic to a plate to cool, then peel the cloves and mince.
- Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Serve with your choice of al-dente pasta!
Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9
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