Try this recipe for Penne with Roasted Red Pepper Pesto for a delectable vegetarian dinner.
450g penne (or pasta of your choice)
1/2 cup pine nuts
340g roasted red peppers
1/2 cup firmly packed fresh parsley leaves (reserve a few leaves for garnish)
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 pinch of mild red pepper flakes (optional, to taste)
2 cloves garlic, peeled
1/4 tsp salt
1/8 tsp ground black pepper
Bring a large pot of water to boil, and cook pasta according to package directions.
While the pasta is cooking, toast the pine nuts in a dry nonstick frying pan over medium heat for 2-3 minutes, shaking or stirring frequently, until the nuts are just lightly browned. Add the nuts to the food processor, along with all remaining ingredients. Blend until smooth. (Can be made ahead.)
Drain the pasta, but do not rinse. Add to a large bowl with as much of the pesto as you like to coat the pasta, and stir to combine. Garnish with reserved parsley leaves. Serve hot or at room temperature.
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Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.