Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Whole-Wheat Penne with Red Pesto 1 large red bell pepper, halved lengthwise and seeded 8 ounces whole-wheat penne 1 to 2 finely chopped garlic cloves, or to taste 1/2 cup flat-leaf parsley, packed 1/4 cup walnuts 2 tbsps. grated pecorino cheese 1/4 cup vegetable broth 2 tbsps. extra virgin oil salt and ground black pepper 1/4 cup chopped parsley, for garnish Preheat the oven to 500 degrees. Set water to boil for the pasta. Place the pepper, cut sides down, on a baking sheet. Roast until the skin is blistered and is blackened in spots, about 20 minutes. Transfer the peppers, with any juices, to a bowl, cover with plastic wrap, and let steam 20 minutes. Lift off the skin, and coarsely chop the peppers. When water comes to a boil, add the pasta and cook according to package directions. Meanwhile, place the peppers, garlic, parsley, nuts, and cheese in a blender or food processor. Pulse until the nuts are chopped. With the motor running, gradually add the chicken broth, then the oil. When the pesto is just pulpy, season it to taste with salt and pepper. Set aside while the pasta cooks to let the flavors meld. When pasta is tender, drain and divide it among four shallow, wide bowls. Pour the sauce over the pasta. Garnish with the parsley, and serve. Makes 4 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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