Red Pepper Pesto Pasta

Red Pepper Pesto Pasta is a flavorful, vibrant dish featuring al dente pasta tossed in homemade red pepper pesto. This restaurant-quality recipe comes together in only 20 minutes and is the perfect meal for a weeknight dinner or entertaining!

We love this red pepper pesto pasta when we are in the mood for a pasta rich in classic Italian flavors. The roasted red peppers add a unique smoky sweetness to the pesto, the pasta is perfectly al dente, and the Parmigiano-Reggiano adds a sharp cheesy accent.

Serve as is, or fold in Blistered Tomatoes for extra flavor and texture. Add red pepper flakes for heat, like a pesto alla Calabrese. This simple pasta is good on its own and is easily customizable!

Jump to:

• About Red Pepper Pesto Pasta
• Ingredients
• Substitutions
• Variations
• Instructions
• What to Serve With Red Pepper Pasta
• Recipe FAQs
• Storage
• Cooking Tips
• Related Recipes
• Did You Like This Recipe?
• 📖 Recipe

About Red Pepper Pesto Pasta

• Taste - The red pesto mixed with the lumache (a snail-shaped pasta) or your favorite short pasta is robustly flavored and satisfying.
• Texture - The sauce is creamy and the pasta firm.
• Effort - This easy pesto pasta recipe only has just a few steps. All you need to do is make the sauce, cook the pasta, mix, then enjoy!
• Time - It takes about 10 minutes to make the pesto then about 10 minutes to cook the pasta and mix everything together.

Ingredients

• Roasted red peppers - Roasted red bell peppers have a lightly sweet and smoky flavor. We use Trader Joe's roasted red peppers because they are rich and lightly sweet.
• Fresh basil - Fresh basil leaves adds an herby freshness to the pesto.
• Parmigiano-reggiano - Parmigiano-reggiano provides a nutty sharpness.
• Pecorino romano - Pecorino adds a savory and tangy accent.
• Toasted pine nuts - Toasted pine nuts have a uniquely rich and sweet flavor. They add heartiness to the sauce and can also be a crunchy topping.
• Garlic cloves - Garlic cloves add the quintessential aroma.
• Kosher salt - Salt accentuates the flavors of the pesto.
• Extra virgin olive oil - Olive oil is an emulsifier that brings the ingredients together.
• Pasta - We prefer a short pasta with pesto like penne or rigatoni because they have ridges that catch the pesto sauce. For this recipe, we used lumache because it has a nice texture and delicious flavor.

See recipe card for quantities.

Substitutions

• Pesto - Our basil, kale, and spinach pesto are all delicious alternatives to red pepper pesto.
• Homemade Pasta - Make homemade pasta from scratch instead of store-bought.
• Gluten Free - Use gluten free pasta to make this recipe gluten free. For a pasta that tastes like traditional wheat based pasta, we recommend Garofalo Gluten Free Spaghetti.
• Zucchini noodles - Try zoodles instead of regular pasta noodles for a nutritious alternative.

Variations

• Spicy - Add red pepper flakes to make this pasta spicy.
• Sun dried tomatoes - Add a couple of tablespoons of sun dried tomatoes to the pesto for a rich tomato flavor.
• Pine nuts - Topping the pasta with toasted pine nuts adds a rich buttery bite to the pasta.
• Lemon - Add a squeeze of lemon juice for a bright citrus flavor.
• Crispy prosciutto - Add our easy crispy prosciutto for a delicious and savory crunch.
• Veggies - If you want to enjoy this pasta with pesto, try our Asparagus and Zucchini Pesto Pasta, just use the red pepper sauce instructions instead.
• Sausage - Add chicken sausage or try our Sausage Pesto Pasta with Broccoli Rabe.
• Parsley - Chopped fresh parsley adds a fresh and herby flavor.

Instructions

Red Pepper Pesto

• Toast pine nuts - Add the pine nuts in a single layer to a dry skillet and turn the heat to medium-low. Do not overcrowd the pan. Cook the pine nuts and stir occasionally to toast both sides of the nuts. Keep a close eye to ensure the pine nuts do not burn. Cook until golden and toasted, about 3 minutes. Transfer to a plate in a single layer to cool. This will also stop the pine nuts from further cooking or burning. (Photo 1)
• Blend cheese, pine nuts, and garlic - Add in cheese, pine nuts, and garlic to the processor container. Pulse until the mixture is well-blended and forms a sandy texture, about 30 seconds. (Photo 2)
• Add roasted red peppers and basil - Add roasted red peppers and basil to the container and blend. Stream in olive oil while blending, then season with salt to taste. Set aside. (Photo 3 and 4)

Pasta

• Cook pasta - In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Reserve a cup of pasta water and drain the cooked pasta.
• Add sauce - Add the pasta back to the pot and stir in the red pepper pesto. Add the reserved pasta water about a quarter cup at a time, and toss until the pasta sauce reaches a silky consistency. Distribute into bowls, serve with grated parmigiano-reggiano or parmesan cheese, and enjoy immediately.

Pro tip - You don’t have to use all of the pasta water when mixing the ingredients. The amount necessary will depend on the thickness of the pesto.

What to Serve With Red Pepper Pasta

This rich and smoky pasta is the perfect weeknight or date night dinner. Typically, we enjoy it on its own or mix in veggies or meat. When we want an extra filling meal, we also enjoy it with a baguette for dipping or with an appetizer like our Burrata Caprese Salad or Pear and Prosciutto Rocket Salad.

Recipe FAQs

Storage

Refrigerate leftover red pepper pesto pasta in an air-tight container for up to 5 days. In order to reheat it, simply place the desired amount of leftover pasta in a braiser or dutch oven. Then reheat the pasta over low heat, stirring occasionally until hot.

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