canape recipes: Roasted Red Pepper and Basil Pesto Penne

Roasted Red Pepper and Basil Pesto Penne

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If you're looking a quick and super tasty pasta dish, this is definitely one to try. I made the pesto in the time it took to boil the noodles! I'm a huge fan of the roasted red bell peppers that come in the jar. They are healthy, beautiful, super delicious and a very versatile pantry item. For a side dish, the pasta is perfect. To make this a main dish, I added some rotisserie chicken - an ingredient you just about can't beat to stretch a dollar.

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Ingredients

4 cloves garlic
1/3 cup pine nuts
1/3 cup freshly grated Parmesan
1 cup of jarred roasted red bell peppers, drained
1 cup fresh basil leaves
salt and pepper
1/3 cup extra virgin olive oil
1 pound penne pasta
1/2 cup heavy cream
roasted rotisserie chicken, optional
(Post script - for roasted grape tomatoes, see bottom of recipe)

Step-by-Step:

I threw the garlic cloves in a small pan and added the cold olive oil. I slowly pan roasted the garlic a while to mellow it out. When you heat the garlic with the cold oil, the oil becomes flavored.

Add the pine nuts to the warm oil and let them simmer just a minute or two.

Add the garlic, pine nuts, and oil to the food processor and pulse until they are a fine paste.

Add the Parmesan cheese and pulse.

Add the red pepper, basil leaves and salt and pepper. Pulse to combine into a paste. Set aside.

Cook pasta according to package directions. Drain and return to the pot.

Add the pesto to the pasta and stir to combine.

Stir in heavy cream if desired for a creamier sauce. Heat until warmed through.

*If you trying to avoid cream (or dairy in general), feel free to add a little chicken broth in the place of the cream. I've also done this with canned evaporated milk and that works great as well!!

Stir in roasted rotisserie chicken if you want, or serve plain.

Garnish with extra pine nuts (dry toast them in a pan), chopped basil, grated Parmesan (and roasted grape tomatoes). Serve immediately.

*Note* - I had to go back and edit this page, because many people ask me about the tomatoes garnishing the top. No, they are not part of the original recipe, but I threw them on for their beautiful color and the textural difference. HOWEVER... I MUST admit to you now, that since then, I find myself putting more and more of them. Fast forward from the origination of the dish - because now I am roasting the tomatoes. The grape tomatoes are super sweet, and I roast them in the oven which makes them even sweeter! Now, I don't think I could think of having this dish without them.

grape tomatoes - maybe half a pint, cut in half
a drizzle of extra virgin olive oil (EVOO)
kosher salt and black pepper
dried basil
Cut tomatoes in half. Drizzle with EVOO, sprinkle with Salt and Pepper, and dried basil. Roast in oven for about 30 min on 400 degrees F. The edges will start getting dried and shriveled. Let them cool a bit and add them either on top or mix them in. They really bring a whole new dimension to this dish.

Beautiful, isn't it? On the day I originally made this, the older boys were getting of school early and we were going to see a movie. I threw this together and we sat .... um stood actually... and ate it straight out of the bowl. Now, they still call this dish "the stuff we eat out of the bowl" when they are requesting it. Ha!

It has been one of my most popular recipes with rave reviews!!!

* Make it a little soupier than you think you will need it. The pasta will soak up a lot of the sauce.

Method:

I threw the garlic cloves in a small pan and added the cold olive oil. I slowly pan roasted the garlic a while to mellow it out. When you heat the garlic with the cold oil, the oil becomes flavored. Add the pine nuts to the warm oil and let them simmer just a minute or two.

Add the garlic, pine nuts, and oil to the food processor and pulse until they are a fine paste. Add the Parmesan cheese and pulse. Add the red pepper, basil leaves and salt and pepper. Pulse to combine into a paste. Set aside.

Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. If you trying to avoid cream (or dairy in general), feel free to add a little chicken broth in the place of the cream. I've also done this with canned evaporated milk and that works great as well!!

Stir in roasted rotisserie chicken if you want, or serve plain. Garnish with extra pine nuts (dry toast them in a pan), chopped basil, grated Parmesan (and roasted grape tomatoes). Serve immediately.

I had to go back and edit this page, because many people ask me about the tomatoes garnishing the top. No, they are not part of the original recipe, but I threw them on for their beautiful color and the textural difference. HOWEVER... I MUST admit to you now, that since then, I find myself putting more and more of them. Fast forward from the origination of the dish - because now I am roasting the tomatoes. The grape tomatoes are super sweet, and I roast them in the oven which makes them even sweeter! Now, I don't think I could think of having this dish without them.

grape tomatoes - maybe half a pint, cut in half
a drizzle of extra virgin olive oil (EVOO)
kosher salt and black pepper
dried basil
Cut tomatoes in half. Drizzle with EVOO, sprinkle with Salt and Pepper, and dried basil. Roast in oven for about 30 min on 400 degrees F. The edges will start getting dried and shriveled. Let them cool a bit and add them either on top or mix them in. They really bring a whole new dimension to this dish.