Red Pepper Pesto over Angel Hair Pasta
Recipe by Terri @ that's some good cookin'
Ingredients
- 1 (16 ounce jar) roasted red peppers (about 2 cups), drained
- 1 cup fresh basil leaves, torn or rough chopped
- 3 cloves garlic, rough chopped
- 1 tablespoon balsamic vinegar
- 2 teaspoons rice vinegar
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 cup grated parmesan cheese
- 1/2 pound 8 ounces dry weight angel hair pasta
Instructions
- In a blender, put the roasted red peppers (drained), basil leaves, and garlic cloves. Pulse a few times to get ingredients chopped together. It does not have to be smooth at this point.
- Add the balsamic vinegar, rice vinegar, and salt. Pulse a few more times.
- Add the grated Parmesan cheese. Blend on medium speed.
- With the blender running, slowly add the olive oil. Continue blending until mixture is well blended.
- Prepare pasta according to package directions. Be sure to take pasta only to the al dente stage. It will absorb more moisture from the pesto.
- Drain pasta, leaving about 1/4 cup of cooking water in the bottom of the pot. Return pasta to pot. Add pesto to the pasta and toss well to coat.
- Serve immediately and pass more grated Parmesan for sprinkling on top of pasta, if desired.