Red Pepper Pesto Pasta Recipe -
  • READY IN 20 mins

Red Pepper Pesto Pasta

Recipe by  

"This is a flavorful pesto dish that I have created."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
  2. Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins

Reviews More Reviews

Jun 01, 2010

I skipped the pasta entirely,omitted the basil,doubled the red pepper and reduced the oil by half. It made a wonderful smoky spread for brushetta!

Sep 24, 2010

I didn't like it that much when i had followed the recipe, but then i added a clove of garlic to the food processor and blended it up and it made it way better! Try it!


6 Ratings

Sep 03, 2010

Made this as a pasta salad for a party just as written. Guests raved and clearly enjoyed it, since there were no leftovers!

Aug 03, 2010

This wasn't good at all. I had to modify it a lot to make it worth serving. I added more parmesan cheese, a clove of a garlic and some half and half, and then heated it until the cheese was melted and it thickened up. Then it was good.

Mar 29, 2011

This is good and easy! I added some cut up sun dried tomato chicken sausage that I sauteed with about 4 cloves of garlic. Yum!


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  • Calories
  • 678 kcal
  • 34%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 41 g
  • 63%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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