Penne with Roasted Red Pepper Pesto

[Guest guest]

* Exported from MasterCook *

 

Penne with Roasted Red Pepper Pesto

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large garlic cloves

1/3 cup pine nuts

1 7 oz jar roasted red peppers -- drrained

1/2 teaspoon salt

cayenne pepper

1/4 cup extra-virgin olive oil

1 pound penne pasta

 

Place the garlic and pine nuts in a food processor and pulse until coarsely

chopped. Add the red peppers, salt, and cayenne pepper to taste, and blend

thoroughly to a paste, scraping down the sides of the bowl as necessary. With

the machine running, slowly pour the olive oil through the feed tube and process

until well blended. Set aside. Cook the penne in a large pot of salted boiling

water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When

the pasta is cooked, drain it and place in a serving bowl. Add the pesto and

toss well. Serve immediately.

 

Other Pasta Choices: ziti or another tubular pasta

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 605 Calories; 19g Fat (29.2% calories

from fat); 17g Protein; 88g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

268mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3

1/2 Fat.

 

NOTES : Using jarred roasted red peppers for this full-flavored pesto saves

time, but you can roast two fresh peppers if you prefer. Like several of the

other pesto recipes in this chapter, the roasted red pepper pesto is

particularly flavorful and well suited to other uses such as a dip for crudites.

Nutr. Assoc. : 0 0 0 0 0 0 0