Penne with Red-Pepper Walnut Pesto

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Penne with Red-Pepper Walnut Pesto

 

1/2 large red bell pepper

2 cloves garlic, peeled

3/4 cup California walnuts, finely chopped

3/8 cup sun-dried tomatoes

Handful of fresh basil, plus 4-5 leaves for garnish

3/8 cup grated Pecorino Romano or Parmigiano-Reggiano cheese

Salt and pepper

3/8 cup extra-virgin olive oil

1-pound box penne

 

 

 

 

Preheat oven to 400 degrees. Halve and trim red pepper and, when oven is heated,

place half skin-side down on oven rack (or use a pan if preferred). Roast 15-20

minutes, or until skin is well shriveled (but not blackened).

 

Meanwhile, place garlic cloves in medium saucepan, add cold water to cover, and

bring to a boil. Reduce heat and simmer for 5 minutes, or until soft enough to

pierce with a fork. Remove garlic using a slotted spoon (keeping water in pan),

and set aside to drain. Meanwhile, quickly toast chopped walnuts in a warmed

frying pan (without oil), stirring consistently, over medium-high heat just

until they start to turn golden. Remove from heat and place on paper towels.

 

Place sun-dried tomatoes in saucepan containing reserved water, adding more

water to cover as necessary. Bring to a boil, then reduce to a simmer. Simmer

8-10 minutes. Remove using a slotted spoon (keeping water in pan), and set aside

to drain, blotting well with paper towels. Meanwhile, prepare an ice bath.

Blanch basil very briefly (3-4 seconds) in still-warm reserved water, then

quickly transfer to ice bath. Drain and dry basil thoroughly with paper towels.

 

Thoroughly dry all above ingredients with paper towels as necessary, then place

in a blender or processor, adding 3/8 cup cheese, and salt and pepper to taste.

Blend, adding oil incrementally, until smooth and pastelike. Set pesto aside.

 

Prepare pasta according to directions on box and drain, reserving some (1/4-3/8

cup) starchy pasta water. Transfer pesto to large serving bowl and add pasta,

mixing in pasta water incrementally to taste (you may not need to use it all) to

keep moist and lend a creamy consistency.

 

Garnish dish with basil. Serve pasta with additional grated cheese.

 

Note: Pesto recipe can also be doubled; freeze other half and use within a

month. When storing, top pesto with some additional extra-virgin olive oil to

keep from drying out.

 

Servings 4

Prep Time 30 min

 

Author: Carrie Hornbeck

Source: Walnuts.org

Formatted by Chupa Babi: 02.27.08

 

CarolNotes: My husband and I came up with this recipe after hearing a waiter's

comment at a local restaurant that practically any vegetable/nut combination

could make up a pesto. We’re always looking for tasty ways to incorporate more

veggies into our meals, and we’re both huge fans of walnuts and sun-dried

tomatoes. We immediately fell in love with the creamy nuttiness and the

incredible colors in this dish. The red pepper takes on such a sweet quality

when roasted; this pairs beautifully with the Pecorino Romano cheese. I found

that adding pasta water at the end reduces the need to add additional oil. The

pesto is colorful and simple to prepare, which I always like on a weeknight, but

it’s also something extra special and unique. Trust me—with this dinner you

aren’t sacrificing anything to eat healthy.

 

A colorful, striking, and surprisingly simply dinner that's perfect for

weeknights or a special occasions.

 

This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted

by Carrie Hornbeck.

 

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