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Pappardelle with Roasted Purple Pepper Pesto

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Pappardelle with Roasted Purple Pepper Pesto

Written by Xavier— Posted in July 26, 2023

Min Reading Time

Right here’s an creative recipe that includes a roasted purple pepper pesto versus a ragu. Roasted purple pepper is a flavorful various to pesto. Just like fettuccini, Pappardelle is a large, flat pasta in a position to maintain thick sauces.

Do that Pappardelle with Roasted Purple Pepper Pesto Recipe:

Pappardelle with Roasted Purple Pepper Pesto


Recipe sort: Entree


  • Giant purple bell pepper, halved and trimmed
  • 3 garlic cloves garlic, peeled
  • ¾ cup walnuts, chopped
  • ½ cup sun-dried tomatoes, drained
  • ½ cup contemporary basil, plus 4 leaves for garnish
  • ½ cup grated Parmesan cheese (or Pecorino)
  • Salt and pepper to style
  • ½ cup extra-virgin olive oil
  • 1-pound field pappardelle noodles
  1. Place red-pepper halves skin-side down on an oven rack in 400 F oven. Roast 15-20 minutes, or till the pores and skin shrivels. Put aside to chill.
  2. In a medium saucepan, cowl garlic cloves with chilly water; deliver to boil. Scale back warmth; simmer for five minutes till softened.
  3. Take away the garlic with a slotted spoon; put aside.
  4. Reserve water within the pan.
  5. Toast walnuts in a warmed frying pan (with out oil), stirring always, over medium-high warmth simply till they begin to flip golden. Take away from warmth; place on paper towels.
  6. Place sun-dried tomatoes within the saucepan with reserved water, including extra water to cowl as essential. Carry to a boil, then simmer for about 10 minutes. Take away with a slotted spoon; put aside and blot to dry.
  7. Reserve the water within the pan.
  8. In a meals processor, mix roasted purple pepper, garlic, walnuts and sun-dried tomato with contemporary basil, Parmesan, and salt and pepper to style. Add the olive oil slowly till the combination is clean.
  9. Set the pesto apart. (You possibly can freeze or refrigerate for later use.)
  10. Put together pasta in accordance with instructions; drain, reserving ¼-cup pasta water.
  11. Switch the pesto to a big serving bowl; add pasta, mixing in pasta water till a creamy consistency is achieved.
  12. Garnish with basil leaves and serve with further grated cheese.


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