Authentic home cooking from Italy, with US measurements. 
Tortiglioni with Roasted Red Pepper Pesto
I've officially kicked off pesto season.
It's always a hit at my house, no matter the variation.
My father-in-law brought me some peppers from his garden, so why not give it a try?
Tortiglioni with Roasted Red Pepper Pesto
I've officially kicked off pesto season.
It's always a hit at my house, no matter the variation.
My father-in-law brought me some peppers from his garden, so why not give it a try?
Open in Cookpad AppSteps
- 1
To make the roasted red pepper pesto, first roast the red bell pepper in the oven and let it cool.
- 2
While the pepper is cooling, bring a large pot of salted water to a boil for the pasta.
- 3
Once the pepper has cooled, remove the skin and all the seeds.
- 4
In a food processor, combine the roasted pepper, basil, Parmesan cheese, almonds, and olive oil. Blend until smooth and creamy.
- 5
When the water is boiling, add the tortiglioni and cook according to the package instructions.
- 6
Once the pasta is cooked, reserve a little of the cooking water.
- 7
Toss the pasta with the roasted red pepper pesto, adding a bit of the reserved cooking water if needed.
- 8
If you want to freeze some pesto, double the ingredients and store it in small glass jars.
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