5-ingredient pasta with red pepper pesto

5-ingredient pasta with red pepper pesto

Based on 12 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g pasta
150 g jarred roasted red bell peppers
10 g thyme
2 cloves garlic
70 g hazelnuts
salt
pepper
olive oil
Metric
Imperial

Utensils

  • frying pan
  • food processor
  • cooking spoon
  • rubber spatula
  • cutting board
  • knife
  • pot
  • bowl

Nutrition per serving

Cal
615
Protein
20g
Fat
24g
Carb
80g

Step 1/2

Drain the roasted red peppers. Pick the thyme leaves, and peel and crush the garlic cloves. Add the thyme leaves and hazelnuts to a dry frying pan set over medium heat and warm them until they just start to brown and smell toasty. Transfer the hazelnuts to a food processor along with most of the thyme leaves, the garlic, and the red peppers and blend into a thick paste. Drizzle in olive oil, and season with salt and pepper to taste and blend into a slick pesto. Set aside.
  • 150 jarred roasted red bell peppers
  • 10 thyme
  • 2 cloves garlic
  • 70 hazelnuts
  • olive oil
  • salt
  • pepper
  • frying pan
  • food processor
  • cooking spoon
  • rubber spatula
  • cutting board
  • knife

Drain the roasted red peppers. Pick the thyme leaves, and peel and crush the garlic cloves. Add the thyme leaves and hazelnuts to a dry frying pan set over medium heat and warm them until they just start to brown and smell toasty. Transfer the hazelnuts to a food processor along with most of the thyme leaves, the garlic, and the red peppers and blend into a thick paste. Drizzle in olive oil, and season with salt and pepper to taste and blend into a slick pesto. Set aside.

Step 2/2

Bring a pot of water to boil over high heat. Generously salt and cook pasta until al dente. Drain and add to a large bowl. Toss with the pesto. Serve pasta with a sprinkle of the remaining thyme leaves. Season to taste and enjoy!
  • 200 pasta
  • salt
  • pot
  • bowl

Bring a pot of water to boil over high heat. Generously salt and cook pasta until al dente. Drain and add to a large bowl. Toss with the pesto. Serve pasta with a sprinkle of the remaining thyme leaves. Season to taste and enjoy!