Roasted Red Pepper Pesto Pasta

This vibrant twist on traditional pesto pasta combines sweet roasted red peppers with the classic basil pesto ingredients for an explosion of flavor. The creamy, smoky sauce clings perfectly to spiral pasta, creating a satisfying dinner that's both comforting and surprisingly complex.

Ingredients

• 12 oz spiral pasta (fusilli or rotini)
• 2 red bell peppers (large)
• 0.5 cup fresh basil leaves (packed)
• 0.33 cup pine nuts (plus extra for garnish)
• 2 cloves garlic
• 0.33 cup parmesan cheese (grated, plus extra for serving)
• 0.25 cup olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon red pepper flakes (optional)
• salt and black pepper (to taste)
• 0.25 cup pasta cooking water (reserved)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While pasta cooks, roast red peppers directly over a gas flame or under the broiler until skin is blackened and blistered all over, turning occasionally (about 5-8 minutes).
3. Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 5 minutes.
4. Remove the charred skin, stems, and seeds from the peppers.
5. In a food processor, combine roasted red peppers, basil, pine nuts, garlic, parmesan, olive oil, and lemon juice. Pulse until smooth.
6. Season the pesto with salt, black pepper, and red pepper flakes if using.
7. Return drained pasta to the pot, add the roasted red pepper pesto and a splash of reserved pasta water. Toss until pasta is well coated, adding more pasta water if needed to create a silky sauce.
8. Serve immediately, topped with extra parmesan cheese and pine nuts.

Notes