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Creamy Red Pesto Pasta
30 minServes 4Nutri-Score C€€
C
30 min
30 minCreamy Red Pesto Pasta
what you need
Ingredients
pastaGrains400 g
roasted red peppers (drained, roughly chopped)Produce200 g
sun-dried tomatoes (drained)Pantry80 g
almonds (toasted)Nuts & seeds60 g
Parmesan (grated)Dairy60 g
fresh basil (leaves picked)Produce20 g
garlic (peeled)Produce2 pieces
olive oilPantry60 ml
creamDairy150 ml
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
618kcal
- Carbs
- 80 g
- Proteins
- 16 g
- Fat
- 26 g
what you’ll use
Tools
Blender
Stockpot
Frying pan
Colander
step by step
Method
- Step 1
Make the red pesto
- Add the roasted red peppers, sun-dried tomatoes, almonds, Parmesan, basil and garlic to a blender.
- Pour in the olive oil and blend until smooth, scraping down the sides as needed.
- Step 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Step 3
Warm the pesto with cream
- Transfer the red pesto to a pan over low heat.
- Stir in the cream and warm gently until creamy and combined.
- Step 4
Toss and serve
- Add the drained pasta to the pan and toss to coat, loosening with a splash of pasta water if needed.
- Season with salt and black pepper and serve with extra Parmesan and basil.