Description
This creamy pesto and red pepper sauce pasta recipe offers a visually striking and quick weeknight meal. It combines a vibrant green pesto with a silky red pepper sauce for a restaurant-quality finish that is family-friendly.
Ingredients
Scale
- 60g (2 cups packed) fresh basil leaves
- 30g (1/4 cup) toasted pine nuts (walnuts can substitute)
- 3 medium cloves garlic (2 for pesto, 1 for red pepper sauce)
- 50g (1/2 cup) freshly grated Parmesan cheese, plus 1 tbsp for garnish
- 95ml (1/3 cup + 1 tbsp) extra virgin olive oil
- 150ml (1/2 cup + 2 tbsp) heavy cream
- 200g (about 2 large) jarred roasted red peppers, drained
- 5ml (1 teaspoon) apple cider vinegar (lemon juice can substitute)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional red pepper flakes
Instructions
- Combine Pesto Base Ingredients: In a food processor, add the basil leaves, toasted pine nuts, 2 medium garlic cloves, 50g grated Parmesan, salt, and pepper. Pulse until a coarse paste forms. Scrape down the sides as necessary.
- Emulsify Pesto with Oil: With the processor running slowly, gradually drizzle in 80ml (1/3 cup) of olive oil until the mixture is completely smooth and emulsified.
- Finish Creamy Pesto Sauce: Transfer the base pesto to a medium bowl and stir in 120ml (1/2 cup) heavy cream until well combined and smooth.
- Blend Red Pepper Sauce: In a clean food processor or blender, combine the drained roasted red peppers, 1 small garlic clove, 15ml (1 tablespoon) olive oil, apple cider vinegar, 30ml (2 tablespoons) heavy cream, and a pinch of salt and pepper (with optional red pepper flakes). Process until exceptionally smooth.
- Toss Pasta with Pesto: Cook your preferred pasta according to package directions, reserving about 60ml (1/4 cup) of pasta water. Drain well, then toss the cooked pasta with the creamy pesto sauce. Add reserved pasta water as needed to achieve desired consistency.
- Plate and Garnish: Serve the pesto-coated pasta in shallow bowls. Drizzle generous ribbons of the red pepper sauce over the pasta. Garnish with remaining pine nuts, Parmesan, and fresh basil leaves.
Notes
To achieve proper texture, ensure basil leaves are dry and add the oil slowly while the processor runs. If the final sauce looks too thick, add a tablespoon or two of reserved pasta water to loosen it up. For longer storage, freeze the base pesto without the heavy cream, then stir in the cream after thawing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Blended
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: creamy pesto, pasta, red pepper sauce, weeknight dinner, vegetarian, quick recipe, family meal, italian, sauce