Pasta Day: Ziti With Red Pepper - Walnut Pesto

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* Exported from MasterCook *

 

Ziti With Red Pepper - Walnut Pesto

 

Recipe By : Pasta for all Seasons, Robin Robertson, page 15

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup walnut pieces -- lightly toasted

1 large red bell pepper -- coarsely chopped

2 cloves garlic

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

1 pound ziti pasta

freshly grated Parmesan

OR soy Parmesan cheese

 

The sweet taste of red bell peppers combines with walnuts and garlic for a

rich yet fresh-tasting pesto that can also be used as a colorful spread for

crostini or a flavorful dip for vegetables.

 

Place the walnuts, bell pepper, garlic, parsley, salt, and black pepper in

a food processor and process until finely chopped. With the machine

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

blended. Set aside. Cook the ziti in a large pot of salted boiling water,

stirring occasionally, until it is al dente, about 10 minutes. When the

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

pesto and some grated cheese to taste, and toss well. Serve immediately,

with additional grated cheese to pass at the table.

 

Serves 4

 

Other pasta choices: penne, rigatoni

 

 

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