Red Pepper Pesto Pasta
This red pepper pesto features roasted peppers, sundried tomatoes, and walnuts, blended together to form a firey red pesto. It’s perfect as a pasta sauce!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the red pepper pesto
- 12-ounce jar roasted red peppers
- 12 sundried tomatoes packed in oil
- 1 tablespoon olive oil
- ½ cup walnuts
- ½ teaspoon kosher salt
For the linguine
- 1 bunch Tuscan kale
- 1 tablespoon olive oil
- Pinch red pepper flakes
- 1 pound whole wheat linguine
- ½ cup walnuts (optional)
- 4 ounces feta crumbles
Instructions
- Make the red pepper pesto: Drain the jar of red peppers. In a food processor or blender, combine the roasted red peppers, sundried tomatoes, olive oil, walnuts, and kosher salt.
- Make the linguine: Boil the pasta, according to the package instructions.
- Chop the kale. In a large skillet, heat the olive oil and add the red pepper flakes. Add the kale, then saute until just wilted, about 3 to 4 minutes. Stir in a pinch of kosher salt, then remove from the heat.
- Toast the walnuts (optional): In a dry skillet, toast about the walnuts over medium heat, stirring often, until the nuts are fragrant and toasted, about 3 to 4 minutes (be careful that they do not burn).
- When the pasta and kale are done, add the kale to the pasta. Mix as much pesto as desired into the pasta (you may have to taste and adjust quantities). Top with toasted walnuts, feta crumbles, and a bit of olive oil.