Roasted Pepper Pecan Pesto Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 red pepper, halved½ cup bread crumbs1 garlic clove, minced1 tablespoon lemon juice1 teaspoon ground cumin¼ teaspoon red pepper flakes½ cup pecan halves½ teaspoon salt¼ cup extra virgin olive oil1 pound linguine
Turn on the broiler of an oven. Place the pepper halves cut side down on a baking sheet and broil 2-4 inches from the flame for about 12-15 minutes, or until the skins have blackened.
Place the blackened pepper in a bowl covered in plastic wrap or in a sealed zip lock bag. Let the pepper steam for 10-15 minutes. Remove the pepper from the bowl. Scoop out the seeds and slip the skins off, but do not rinse under water. Cut the peeled pepper into large pieces and place in a food processor.
Add the breadcrumbs, garlic, lemon juice, cumin, red pepper flakes, pecans and salt to the food processor. Begin to pulse and blend the pesto ingredients together. Slowly add the olive oil to the food processor while blending, so the pesto becomes a smooth paste.
To complete the Roasted Pepper Pecan Pesto Pasta:
Bring a large salted pot of water to a boil over medium-high heat and cook the linguine according to package directions. Reserve a cup of pasta water when you drain the linguine.
Place a large sauté pan over medium-low heat. Spoon the pesto into the pan and toss with the drained pasta to heat through, adding as much of the reserved pasta water as needed to make a sauce to your preferred consistency.
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Place the blackened pepper in a bowl covered in plastic wrap or in a sealed zip lock bag. Let the pepper steam for 10-15 minutes. Remove the pepper from the bowl. Scoop out the seeds and slip the skins off, but do not rinse under water. Cut the peeled pepper into large pieces and place in a food processor.
Add the breadcrumbs, garlic, lemon juice, cumin, red pepper flakes, pecans and salt to the food processor. Begin to pulse and blend the pesto ingredients together. Slowly add the olive oil to the food processor while blending, so the pesto becomes a smooth paste.
To complete the Roasted Pepper Pecan Pesto Pasta:
Bring a large salted pot of water to a boil over medium-high heat and cook the linguine according to package directions. Reserve a cup of pasta water when you drain the linguine.
Place a large sauté pan over medium-low heat. Spoon the pesto into the pan and toss with the drained pasta to heat through, adding as much of the reserved pasta water as needed to make a sauce to your preferred consistency.
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Nutritional Info Amount Per Serving
- Calories: 359.2
- Total Fat: 13.6 g
- Cholesterol: 0.1 mg
- Sodium: 132.6 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 3.5 g
- Protein: 9.1 g
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