Three Pepper Pesto Pasta
Brighten up your dinner table with this vibrant and flavorful Three Pepper Pesto Pasta! This delightful recipe combines perfectly al dente penne pasta with a bold and creamy homemade basil pesto, complemented by the smoky sweetness of roasted red, yellow, and green bell peppers. The addition of fresh garlic, Parmesan cheese, and optional red chili adds depth and a touch of heat to the dish, while the roasted peppers provide a burst of color and texture. Ready in just 40 minutes, this recipe is ideal for a quick weeknight dinner or an impressive meal for guests. Serve it warm with a sprinkle of extra Parmesan for the perfect finishing touch. Whether you're a pesto lover or simply crave a fresh and wholesome pasta dish, this Three Pepper Pesto Pasta is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 2 cups Fresh basil leaves
- 3 cloves Garlic
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese
- 0.33 cup Extra virgin olive oil
- 1 small Red chili (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Slice the red, yellow, and green bell peppers in half, removing the seeds and stems. Place them cut side down on a baking sheet lined with parchment paper.
Roast the peppers for 15-20 minutes until the skins are lightly charred and wrinkled. Remove from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
While the peppers roast, cook the penne pasta according to the package instructions in salted water until al dente. Drain and set aside.
To make the pesto, combine the basil leaves, garlic, pine nuts, Parmesan cheese, and optional red chili in a food processor. Pulse until the ingredients are finely chopped.
While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and black pepper to taste. Set aside.
Peel the skin off the roasted peppers once they are cool enough to handle, then slice them into thin strips.
In a large skillet over medium heat, toss the cooked pasta with the pesto sauce until evenly coated. Add the roasted pepper strips and toss gently.
Serve the Three Pepper Pesto Pasta warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 285.5 g | 104% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 10.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
