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Roasted Red Pepper Pesto Pasta

When it involves mixing within the pasta, you are doing not want to try to to it over heat. Heating pesto not only burns the basil, but also turns the sauce greasy. to make a spaghetti sauce , you would like to toss the pasta during a bowl, where the leftover heat from the pasta will cook the pesto. From here, you would like to feature a splash of pasta water. The starch molecules will help emulsify the oil and form a silky, almost quite ‘creamy’ sauce.

Roasted Red Pepper Pesto Pasta
Roasted Red Pepper Pesto Pasta

Tips for creating Red Pepper Pesto Pasta

  • Work quick therefore the sauce/pasta doesn’t calm down an excessive amount of .
  • I recommend employing a long cut pasta for this sort of pesto, with great care it doesn’t clump up within the shorter cut pastas. Here i exploit Linguine, but Fettuccine and Spaghetti work great.
  • Lots of parmesan for serving – obviously!

Roasted Red Pepper Pesto Pasta


  • 12oz / 350g Linguine, or other long cut pasta
  • 16oz / 460g jar of Roasted Red Peppers, drained (see notes)
  • 1/3-1/2cup / 80ml-125ml Extra Virgin Olive Oil
  • 1/2cup / 35g freshly grated Parmesan, plus extra to serve
  • 1 large handful of Fresh Basil
  • 4 tbsp Pinenuts, toasted
  • 1 small clove of Garlic
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, or to taste


  1. Cook your pasta in salted boiling water until al dente. Retain a cup of starchy pasta water.
  2. Add all of your other ingredients apart from the extra virgin olive oil into a food processor and turn on the motor. Slowly pour in oil to blend (you may not need it all).
  3. Place the pesto in a bowl and add your pasta. Start to toss, using the starchy pasta water too thin out as needed. The starchy water will emulsify with the oil to create a glossy and slightly creamy sauce. Just don’t use too much else it’ll turn watery. Also, make sure it’s done in a bowl off heat, pesto doesn’t cook well.
  4. Serve warm with extra parmesan!