Pasta with Pesto and Roasted Peppers | The Jewish Week | Food & Wine

Pasta with Pesto and Roasted Peppers

Pasta with Pesto and Roasted Peppers

Courtesy Gloria Kobrin

Makes 4 servings

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5 garlic cloves, peeled

4 ounces pine nuts, toasted

2 ounces fresh basil leaves

2 teaspoons lemon juice

1/2 cup olive oil

1-1/2 cups freshly grated Parmesan

salt and freshly ground pepper to taste

2 large red peppers, roasted, peeled, seeded and cut into thin strips

1 pound fusilli/campanelli, boiled al dente according to package directions


To make Pesto: Place garlic cloves, pine nuts and basil in bowl of processor. Pulse until almost pureed if you like a little texture in your Pesto. Chop longer if you prefer it to be completely smooth. Slowly, pour lemon juice and olive oil through the feed tube while the processor is running. Stop the machine once or twice and scrape around the bowl to be sure all the ingredients are blended. Pour this mixture into a bowl and add grated Parmesan. Stir well. Taste. Season with salt and pepper. Place plastic wrap directly on top of sauce and refrigerate until needed.

To roast peppers: Place one pepper in the center of your burner. Turn the flame on high and roast pepper until it is black on all sides. I do one at a time and turn them carefully with a long handled tongs. When they are fully charred, put them in a paper bag and let them steam for 10-15 minutes. Remove peppers from bag, peel off the skin and remove the seeds. I like to do this over a colander so clean up is easier.

To assemble: Bring Pesto to room temperature. Boil pasta al dente. Drain pasta in colander and pour into serving bowl. Toss with pesto. Arrange pepper strips over the pasta. Sprinkle with toasted pine nuts and serve. Offer more Parmesan on the side.