Red Pesto Pasta
by: claire cary
This walnut red pesto pasta is a 20 minute dish that is bursting with flavor and so easy to make. Serve it with your favorite protein or enjoy as is! Perfect for a quick, family favorite dinner!
Ingredients
- 1 pound pasta of choice I used gluten free
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 1 small red onion diced
- ½ cup tomato paste
- 4 roasted red peppers I like fire roasted, but regular work too
- ⅔ cup fresh basil
- ¾ cup pine nuts or walnuts
- ½ cup parmesan see notes
- ⅔ cup pasta water
- 1-2 teaspoons red pepper flakes more or less depending on spice preference
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 2/3 cup of the pasta water for the sauce.
- Meanwhile, add the diced onion, minced garlic and half of the oil to a pan.
- Saute for about 5 minutes. Add in the tomato paste and cook for an additional 3-4 minutes.
- Transfer to a food processor with all remaining ingredients, including the other half of the oil.
- Process until smooth.
- Taste and adjust flavors as desired.
- Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!
Notes
If you are vegan or dairy free, sub the parmesan for my cashew parmesan or a store bought vegan parmesan.
2 teaspoons of red pepper flakes will make this fairly spicy (in my opinion), start with 1 and adjust as needed if you don't love spice!
I originally wrote this recipe with walnuts, but have tested with pine nuts and somewhat prefer that flavor. You are welcome to try either!
Serving: 1bowl / Calories: 503kcal / Carbohydrates: 57g / Protein: 12g / Fat: 18g / Fiber: 8g / Sugar: 5g
