Tortiglioni with Roasted Red Pepper Pesto

Name: Tortiglioni with Roasted Red Pepper Pesto
Yield: Serves 4 servings
Ingredients: 1 red bell pepper; 1/3 cup grated Parmesan cheese (about 40 grams); 1/4 cup blanched almonds (about 30 grams); 5 fresh basil leaves; as needed Extra virgin olive oil,; as needed Salt,; 13 1/2 ounces tortiglioni pasta (about 380 grams)

Jessica Pagine Di Cucina @paginedicucina

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?

Jessica Pagine Di Cucina @paginedicucina

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?

Saved

Ingredients

Serves 4 servings

1red bell pepper
1/3 cupgrated Parmesan cheese (about 40 grams)
1/4 cupblanched almonds (about 30 grams)
5fresh basil leaves
as neededExtra virgin olive oil,
as neededSalt,
13 1/2 ouncestortiglioni pasta (about 380 grams)

Saved

Steps

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.