Roasted Red Pepper Pesto Fusilli

Fusilli with Red Pepper Pesto
Category: Pasta Dishes
Serves: 4

This vibrant and flavorful Fusilli with Red Pepper Pesto is a perfect combination of fresh, roasted vegetables and a rich, nutty pesto sauce. The sweetness of the roasted peppers blends wonderfully with the creaminess of the almonds and the sharpness of the Parmigiano Reggiano, creating a deliciously unique pesto to coat the pasta. Perfect for a quick weeknight meal or a delightful lunch!

Ingredients

Instructions

1. Roast the Peppers
   Begin by roasting the red bell peppers. Preheat your oven to 220°C (428°F). Wash the peppers thoroughly and place them on a baking sheet lined with parchment paper. Roast the peppers for 20-25 minutes, or until their skin begins to blacken and blister.

2. Prepare the Peppers for the Pesto
   Once roasted, remove the peppers from the oven and immediately place them in a sealed food bag or covered bowl. Let them rest for 10 minutes. This will make it easier to peel off the skin. Afterward, peel off the charred skin, cut the peppers in half, remove the seeds, and roughly chop the flesh.

3. Make the Pesto
   In a food processor or blender, combine the roasted pepper pieces with the pine nuts, blanched almonds, garlic, fresh basil leaves, and grated Parmigiano Reggiano. Pulse until all ingredients are finely blended. With the processor running, slowly add the extra virgin olive oil and continue blending until the pesto reaches a smooth, creamy consistency.

4. Cook the Fusilli
   Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions, typically for 8-10 minutes, until al dente. Once cooked, drain the pasta, reserving a little bit of the pasta water to help thin the pesto if needed.

5. Combine and Serve
   Toss the cooked fusilli with the red pepper pesto, ensuring the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency. Taste and adjust seasoning if necessary.

   If desired, top with shaved Parmigiano Reggiano for an extra touch of flavor.

6. Serve and Enjoy
   Serve the Fusilli with Red Pepper Pesto immediately, garnished with fresh basil or additional Parmigiano Reggiano, if you like. This dish is perfect as a light yet satisfying main course for any occasion!

Notes:

• The roasted peppers lend a lovely smoky sweetness to the pesto, making this a rich and aromatic dish.
• For a vegan version, substitute the Parmigiano Reggiano with a plant-based cheese or nutritional yeast.
• Add a bit of crushed red pepper for some extra spice if you enjoy a kick in your pesto!

Enjoy this vibrant, homemade pasta dish that’s both simple to make and packed with flavor!