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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Note: Ingredient list does not include pasta because we didn't want it included in the nutrition calculations, but you will need to cook a pot of pasta for this recipe. Ingredients:
4 medium red bell peppers |
1 tablespoon pine nuts |
2 garlic cloves, smashed |
1/4 cup basil leaves |
2 tablespoons basil, chopped |
1/4 cup olive oil |
1/2 cup parmesan cheese, grated |
Directions:
1. Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
2. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
3. Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
4. In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and parmesan and serve at room temperature.
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