Gemelli al Pesto Rosso
Silky roasted red pepper and tomato pesto coats tender gemelli pasta in this vibrant vegetarian dinner. Ready in under 30 minutes with just a few pantry staples.
- Total time
- 25 min
- Servings
- 4
- Calories
- 610
- Protein
- 18g
Ingredients
- 1 lb gemelli pasta
- 12 oz roasted red peppers (jarred)
- ½ cup sun-dried tomatoes in oil
- 3 whole garlic cloves
- ¼ cup pine nuts
- ½ cup parmesan cheese, grated
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add gemelli and cook until al dente, ~9 minutes.
- 2
While pasta cooks, combine roasted red peppers, sun-dried tomatoes, garlic, pine nuts, and olive oil in a food processor.
- 3
Pulse until the sauce reaches a chunky-smooth consistency, ~20 seconds.
- 4
Transfer pesto to a large bowl and stir in half the parmesan. Taste and adjust salt and pepper.
- 5
Drain pasta and reserve 1/2 cup cooking water. Add pasta to pesto and toss gently.
- 6
Loosen with reserved pasta water if needed; sauce should coat each piece lightly.
- 7
Divide between bowls and top with remaining parmesan. Serve hot.
Tools you’ll need
- large pot
- food processor
- large bowl
- wooden spoon
- colander
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
