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    The Heirloom Pantry » Recipe Index » Pasta

    Red Pepper Pesto Pasta

    Published: Mar 29, 2023 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Roasted red pepper pesto pasta Pinterest pin.

    Red Pepper Pesto Pasta is a flavorful, vibrant dish featuring al dente 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!

    Roasted red pepper pesto pasta in a bowl with roasted red bell pepper and parmigiano-reggiano.

    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 Cherry 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?
    • Red Pepper Pesto Pasta

    About Red Pepper Pesto Pasta

    • Taste - The red pesto mixed with the Fratelli Minaglia Lumache (a 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

    Ingredients to make roasted red pepper pesto pasta, including roasted red peppers, pecorino romano, parmigiano-reggiano, olive oil, basil, pine nuts, and kosher salt.
    Ingredients to make roasted red pepper pesto pasta, including pasta, parmigiano-reggiano, and kosher salt.
    • 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 Fratelli Minaglia Lumache from Eataly 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 Rapini (Broccoli Rabe).
    • Parsley - Chopped fresh parsley adds a fresh and herby flavor.

    Instructions

    How to make roasted red pepper pesto pasta, including adding the roasted red peppers, basil, toasted pine nuts, cheese, and kosher salt to the food processor and blending.

    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)
    How to make roasted red pepper pesto pasta, including cooking pasta, adding pasta water and red pepper pesto to pasta, stirring, and serving.

    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 or Pear and Prosciutto Rocket Salad.

    Recipe FAQs

    What tastes better red or green pesto?

    We love both green and red pesto. Green pesto is earthier and herbier while red pesto is slightly sweeter and smokier.

    Do you heat pesto before adding it to pasta?

    No, the pesto will heat up when you toss it with the freshly cooked pasta and pasta water.

    What is the ratio of pesto to pasta?

    Use one batch of roasted red pepper pesto for every 1 lb of pasta to thoroughly coat the pasta.

    Is red pesto pasta healthy?

    Yes! Most of the ingredients in this pesto recipe are healthy. And while pesto is high in calories and fat, the fat is mainly unsaturated fat which can reduce the risk of heart disease. Pesto may also reduce the risk of diabetes and cancer.

    Is making your own pesto worth it?

    Yes! While it may be tempting to go with store-bought pesto, homemade pesto is both tastier and healthier. It also only takes a few minutes to make!

    What meat goes with pesto sauce?

    Pesto tastes delicious with chicken, steak, and even fish. It is also great with homemade turkey meatballs.

    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.

    Cooking Tips

    • Salt the pasta water - Make sure you salt the pasta water so the pasta noodles will be extra flavorful.
    • Mix the sauce well - Before serving the pasta, make sure the sauce is well mixed with the pasta noodles so the sauce coats each piece of pasta.
    • Remix the pesto - If you store and refrigerate leftover pesto separately, be sure to mix it again before using it. The ingredients often separate overnight.
    • Serve with bread - Enjoy this creamy pesto pasta with a delicious roll or baguette to dip in the pesto sauce. In Italian, this is called "fare la scarpetta," or "make the little shoe."

    Related Recipes

    • Creamy pesto pasta on a plate with toasted pine nuts and basil.
      Creamy Pesto Pasta without Cream
    • Closeup shot of Calamarata calamari and tomato pasta in a white bowl.
      Calamarata Pasta (Calamari and Tomato Sauce)
    • Veggie pesto pasta in a bowl topped with zucchini and asparagus with sliced zucchini, basil, parmigiano-reggiano, and lemons.
      Veggie Pesto Pasta with Zucchini and Asparagus
    • Creamy polenta with parmigiano-reggiano, rosemary, and frico (montasio cheese crisps) in a bowl.
      Creamy Parmesan Polenta with Cheese Crisps

    Did You Like This Recipe?

    Love this red pepper pesto pasta recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your red pesto pasta!

    Roasted red pepper pesto pasta in a bowl with roasted red bell pepper and parmigiano-reggiano.
    Print Recipe Pin Recipe
    5 from 2 votes

    Red Pepper Pesto Pasta

    Red Pepper Pesto Pasta is a flavorful, vibrant dish featuring al dente 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!
    Prep Time8 minutes mins
    Cook Time12 minutes mins
    Total Time20 minutes mins
    Course: Dinner, Main Course
    Cuisine: Italian
    Servings: 6
    Calories: 460kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 pot
    • 1 Tongs
    • 1 measuring cup
    • 1 frying pan optional
    • 1 serving bowl
    • 1 cheese grater

    Ingredients 

    Red Pepper Pesto

    • â…” cup parmigiano-reggiano or 4 oz, cubed or grated
    • ½ cup pecorino romano or 3 oz, cubed or grated
    • 2 tablespoon pine nuts toasted
    • 2 garlic cloves peeled
    • 12 oz roasted red peppers drained
    • ¼ cup fresh basil leaves
    • ½ teaspoon kosher salt plus more to taste
    • ¼ cup extra virgin olive oil

    Pasta

    • 1 lb short pasta
    • kosher salt
    • grated parmigiano-reggiano for serving

    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.
      2 tablespoon pine nuts
    • 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.
      ⅔ cup parmigiano-reggiano, ½ cup pecorino romano, 2 garlic cloves
    • 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.
      12 oz roasted red peppers, ¼ cup fresh basil leaves, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt

    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.
      1 lb short pasta, kosher salt
    • Add sauce - Add the pasta back to the pot and stir in the red pepper pesto. Add the 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, and enjoy immediately.
      grated parmigiano-reggiano

    Notes

    Storage
    • Refrigerate leftover red pepper pesto pasta in an air-tight container for up to 5 days. In order to reheat the pasta, place leftover pasta in a braiser or dutch oven then reheat the pasta over low heat, stirring occasionally until hot.
    Cooking Tips
    • 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.
    • Salt the pasta water - Salt the pasta water so the pasta noodles will be extra tasty.
    • Mix the sauce well - Make sure the sauce is well mixed with the pasta noodles so the sauce coats each piece of pasta.
    • Remix the pesto - If you store and refrigerate leftover pesto separately, be sure to mix it again before using it because the ingredients often separate overnight.
    • Serve with bread - Enjoy this recipe with a delicious roll or baguette to dip in the pesto sauce. In Italian, this is called "fare la scarpetta," or "make the little shoe."

    Nutrition

    Calories: 460kcal | Carbohydrates: 58g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 477mg | Potassium: 213mg | Fiber: 3g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 1mg
    Keyword: pasta with red pesto recipe, pesto rosso pasta, red pepper pasta, red pepper pesto pasta, red pesto pasta, red pesto pasta recipe, roasted pepper pasta
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and authors behind The Heirloom Pantry. Here you'll find approachable elevated recipes, thoughtful entertaining tips, and sustainability practices you can weave into your everyday routine.

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