It's been several weeks since I participated in Presto Pasta Night. My cooking hasn't been interesting lately, to tell the truth. But, when I saw this recipe, it seemed promising. It's very quick and the dish can be served at room temperature. And angel hair pasta cooks so quickly, it doesn't heat up the kitchen. I wish I could have used red bell peppers from my garden, but they're the size of cherry tomatoes right now. Instead of roasting some peppers from the store, I used very good bottled roasted peppers that I like to keep on hand for quick meals.
This pesto recipe is full of flavor and would be good on sandwiches and in soup. It doesn't have a large amount of oil or cheese in it, so the calories aren't nearly as high as some pestos I've made in the past
This week PPN is being hosted by it's founder, the wonderful Ruth at Once Upon A Feast. Stop by her blog and check out the recap of wonderful pasta recipes from bloggers from all over the world.
Angel Hair Pasta With Red Pepper Pesto
Adapted from Food & Wine
3 medium red bell peppers or bottled roasted red peppers
1 tablespoon pine nuts
1 small garlic clove, smashed
1/4 cup basil leaves, plus 2 tablespoons chopped basil
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound angel hair pasta
1/2 cup grated pecorino cheese
Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
Transfer the peppers and pine nuts to a blender or food processor. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and cheese and puree to a chunky pesto. Season with salt and pepper.
In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.