red pesto pasta

This red pesto pasta is a 20 minute dish that is bursting with flavor, so easy to make and naturally vegan. Serve it with your favorite protein or enjoy as is!

Red Pesto Pasta

pasta of choice (I used gluten free)

roasted red peppers (I

tomatoes

basil

walnuts or pine nuts

cashew parmesan (click for recipe)

lemon

tomato paste

garlic

salt (or

pasta water

olive oil

tsp red pepper flakes (or more if you like spice)

tsp black pepper

boil pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 1/2 cup of the pasta water for the sauce.

blend sauce

Meanwhile, add add sauce ingredients to a food processor or blender. Start with 1/4 cup of the pasta water and add more as needed to thin the sauce. Blend until smooth.

taste

serve

Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!

Sun-dried tomato pesto pasta is rich, punchy and ready in a flash! An easy weeknight dinner with red pesto, parmesan and basil.

Sun-dried Tomato Pesto Pasta

oil tomatoes

garlic roughly chopped

pine nuts

cheese

salt

tomato oil

penne pasta

pine nuts (extra)

basil leaves (torn

(for serving)

Put a large saucepan half-filled with water on the stove top over high heat and bring to a boil. Salt it well.

TOAST THE PINE NUTS:Preheat the oven to 180C/350F.

Place the pine nuts onto a baking tray and bake in the oven for 5-10 minutes until golden and smelling nutty.

Tip: You can also toast them in a dry frying pan over medium heat, tossing regularly until golden.

Transfer pine nuts to a plate or bowl to stop them cooking.

COOK THE PASTA:Add the pasta to the boiling water and cook according to the packet instructions.

TO MAKE THE TOMATO PESTO:Make sure you&#39;ve measured the tomatoes without the oil but reserve the oil for the pesto. If your tomatoes did not come in oil see notes.

Place the tomatoes, garlic, pine nuts, parmesan and salt into a food processor and blend until finely chopped.

With the processor on low, drizzle in ¾ cup of oil until all incorporated. You can add another ¼ cup of oil to adjust the consistency without making it too oily.Tip: Thickness can be adjusted by blending slightly longer or adding a dash of water. If adding to pasta, using a little of the pasta water to help distribute it through the pasta.

Drain the pasta, through a strainer over a cup so that you can save some pasta water.

Add the pasta back to the pan along with the tomato pesto and a dash of pasta water. Stir well until the sauce is fully heated through, adding pasta water as needed to loosen and help the sauce to coat the pasta.

At this point you can further customise by adding ½ cup of cream or a good handul of baby mozzarella balls.

Serve immediately with basil, extra pine nuts and extra parmesan.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

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Red Pesto Pasta

Sun-dried Tomato Pesto Pasta

Top 2 red pesto pasta recipes from across the web

The most viewed red pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Pesto Pasta

Sun-dried Tomato Pesto Pasta

The most viewed red pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine