Roasted Red Pepper and Walnut Pesto Pasta

• 12 ounces penne or fusilli pasta
• 2 large red bell peppers
• 1/2 cup walnuts, toasted
• 1/3 cup fresh basil leaves
• 2 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts (for garnish)
• Fresh basil leaves (for garnish)

Instructions

1. Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove seeds and stems. Place them cut side down on a baking sheet lined with parchment paper.
2. Roast the peppers for 12-15 minutes until the skin is charred and blistered. Remove from the oven and place them in a bowl covered tightly with plastic wrap to steam for 10 minutes. Then peel off the skins and roughly chop the flesh.
3. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
4. In a food processor, combine the roasted red peppers, toasted walnuts, basil leaves, garlic, Parmesan, lemon juice, and red pepper flakes (if using). Pulse a few times to start blending.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly chunky. Season with salt and black pepper to taste.
6. In a large bowl or pot, toss the hot pasta with the roasted red pepper walnut pesto. Add reserved pasta water a little at a time until the sauce reaches your desired creaminess and coats the pasta well.
7. Serve immediately, garnished with toasted pine nuts and fresh basil leaves.

Chef tips

• For an oil-free version, substitute the olive oil with 1/4 cup water when blending the pesto, adjusting as needed.
• If you don’t have a food processor, use a blender but add the ingredients gradually and use the pulse function to avoid over-processing.
• To make this recipe nut-free, substitute walnuts with roasted sunflower seeds or pumpkin seeds.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.