5-ingredient pasta with red pepper pesto

5-ingredient pasta with red pepper pesto

Based on 55 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
pasta
150 g
jarred roasted red bell peppers
10 g
thyme
2 cloves
garlic
70 g
hazelnuts
salt
pepper
olive oil
MetricImperial

Utensils

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

How-To Videos

homemade-antipasti

Homemade Antipasti

Nutrition per serving

Cal615
Fat24 g
Protein20 g
Carb80 g
  • 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 g jarred roasted red bell peppers
    • 10 g thyme
    • 2 cloves garlic
    • 70 g 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 g 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!

  • Enjoy your meal!

    5-ingredient pasta with red pepper pesto

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