Sep 17, 2012
The sweet and nutty red pepper pesto for this pasta takes only minutes to prepare. Finished with tangy crumbled feta, it's just as delicious with goat cheese.
1 pound package penne
4 to 5 jarred roasted red peppers
1/2 cup almonds, toasted
2 garlic cloves
1/2 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cup feta, crumbled
Fresh chopped basil, to garnish (optional)
Bring a large pot of water to a boil. Salt generously.
Meanwhile, make the pesto. Add almonds to food processor and pulse until finely chopped. Add garlic, roasted peppers and olive oil and process until smooth. Alternatively, instead of olive oil use some of the liquid from the jarred roasted red pepper to make the pesto. Season pesto with salt and pepper. Transfer to large serving bowl.
Add pasta to boiling water and cook until al dente.
Transfer pesto to large bowl.
Add the pasta and a little of the pasta water. Toss to combine. Garnish with crumbled feta cheese. Drizzle with more olive oil and garnish with basil, if desired.
Yield: 4 to 6 servings.