Tuesday, April 14, 2009

Roasted Red Pepper Pesto Pasta

Like garlic? You're going to love today's recipe.

Any time you use raw garlic, you should put a warning on the dish... "only to be consumed by both parties currently in a relationship". If you are single, and enjoying a leisure night, eat away. You're still forewarned, if you take leftovers to work (or other public place) the following day.

Thankfully, I like garlic and really enjoyed this dish the night of, and following day for lunch. Tim, however, was not with me when I made and ate it. I wanted to try it out first, since it involved 'cream', and super creamy sauces are not his favorite. My garlic breath was a bit overpowering when he got home, but it's always worth a laugh when you force a few kisses on him.

Next time, even with the two of us eating it together, I will either roast the garlic first, or use only 1/2 of a raw garlic clove (needs but a hint of the powerful garlic flavor). I've adjusted the recipe below to reflect this. If you want to make the original recipe, it calls for 3 raw garlic cloves.

With the garlic change, the dish is extra delicious, and the cream sauce is just right. It coats the pasta, but isn't a thick, overly filling cream. Definitely a keeper recipe for fast weeknight suppers.

Roasted Red Pepper Pesto Pasta
originally from Picky Palate, adapted by Annie's Eats

3 cloves garlic roasted, OR 1/2 raw garlic clove
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 pound penne pasta
1/4 cup heavy cream, optional

Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.

Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.

More Hausfrau weeknight pasta dishes:
- Four-cheese Stuffed Shells
- Garlicky Peppers and Shrimp Pasta
- Mac & Cheese
- Chipotle Pasta Casserole

Guten appetit!


Two brothers said...


Connor Clan said...

This was tasty. We had it for dinner tonight and we are having it again tomorrow!

Laura said...

@ Connor Clan - Glad you liked it!

hishi said...

this is the best roasted pepper pasta recipe. i already made it 3 times in 2 weeks. that's how much we loved it. thank you vegetarian hausfrau!! and this is my first time ever posting a comment on someone's recipe. i love this recipe too much!!

Laura said...

@ hishi - I'm very happy you shared your experience with the recipe. It's a favorite of ours too. :)