Penne with Red-Pepper Walnut Pesto
Courtesy of Walnut Marketing Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
* 2-3 cloves garlic, peeled
* 1/2 c. sun-dried tomatoes (dried, not oil-packed)
* 1/2 c. roasted, peeled red bell pepper (available prepared, in jars)
* 3/4 c. finely chopped California walnuts, toasted
* 1 bunch fresh basil, stems removed
* 1/2 c. Pecorino Romano or Parmigiano Reggiano cheese
* 1/2 c. extra virgin olive oil
* salt and pepper to taste
* 1 lb. dried penne pasta
* Additional basil leaves for garnish
* Additional grated cheese for serving
Note: Pesto recipe can also be doubled; freeze other half and use within a month. When storing, top pesto with some additional extra virgin olive oil to keep it from drying out.
* 1/2 c. sun-dried tomatoes (dried, not oil-packed)
* 1/2 c. roasted, peeled red bell pepper (available prepared, in jars)
* 3/4 c. finely chopped California walnuts, toasted
* 1 bunch fresh basil, stems removed
* 1/2 c. Pecorino Romano or Parmigiano Reggiano cheese
* 1/2 c. extra virgin olive oil
* salt and pepper to taste
* 1 lb. dried penne pasta
* Additional basil leaves for garnish
* Additional grated cheese for serving
Note: Pesto recipe can also be doubled; freeze other half and use within a month. When storing, top pesto with some additional extra virgin olive oil to keep it from drying out.
What to do:
1. To make the pesto, place the garlic cloves in medium saucepan, cover with about 2 in. of water and bring to a boil. Reduce the heat and simmer for 5 min., until the garlic has softened but is not mushy.
2. Remove the garlic using a slotted spoon and drain on paper towels. Add the sun dried tomatoes to the garlic water, return to a boil, then cover and simmer over low heat for 8 - 10 min.. Remove the tomatoes with a slotted spoon and set aside on paper towels to drain.
3. Place the garlic and tomatoes in a food processor fitted with a metal blade. Add the red pepper, walnuts, basil leaves and cheese, and process until very finely chopped. Add the oil in 2 or 3 additions, stopping after each to scrape down the sides of the bowl. Continue to process until the pesto becomes a thick, smooth paste.
4. Season with salt and pepper to taste. Scrape the pesto into a large bowl and set aside.
5. Cook the penne in a large pot of boiling, salted water for 10 - 12 min., or according to pkg. directions, until just tender. Drain well, reserving about 1 c. of the cooking water.
6. Add the penne to the pesto and toss to coat. Add the reserved pasta cooking water, a few tablespoons at a time (you will probably not need the entire cup) and continue tossing until the penne is coated in an even, creamy layer of pesto. Garnish with basil leaves, and pass additional grated cheese at the table.
2. Remove the garlic using a slotted spoon and drain on paper towels. Add the sun dried tomatoes to the garlic water, return to a boil, then cover and simmer over low heat for 8 - 10 min.. Remove the tomatoes with a slotted spoon and set aside on paper towels to drain.
3. Place the garlic and tomatoes in a food processor fitted with a metal blade. Add the red pepper, walnuts, basil leaves and cheese, and process until very finely chopped. Add the oil in 2 or 3 additions, stopping after each to scrape down the sides of the bowl. Continue to process until the pesto becomes a thick, smooth paste.
4. Season with salt and pepper to taste. Scrape the pesto into a large bowl and set aside.
5. Cook the penne in a large pot of boiling, salted water for 10 - 12 min., or according to pkg. directions, until just tender. Drain well, reserving about 1 c. of the cooking water.
6. Add the penne to the pesto and toss to coat. Add the reserved pasta cooking water, a few tablespoons at a time (you will probably not need the entire cup) and continue tossing until the penne is coated in an even, creamy layer of pesto. Garnish with basil leaves, and pass additional grated cheese at the table.
Nutritional information:
Calories: 590; Total Fat: 32g; Saturated Fat: 5g; Cholesterol: 5mg; Total Carbs: 61g; Fiber: 4g; Protein: 15g; Sodium: 200mg;