Roasted Red Pepper and Pecan Pesto Penne
This Roasted Red Pepper and Pecan Pesto Penne has a delicious pesto sauce made with roasted red pepper and pecans over penne. You won't believe you were able to make such a tasty dish in under 30 minutes.
Servings: 6
Calories: 729kcal
Ingredients
- 12 ounce pasta such as penne, or fettuccine
- 1 cup pecans
- 5 cloves garlic
- ½ cup basil fresh
- ½ cup Parmesan cheese
- ¼ cup olive oil
- 1 cup roasted red peppers 1 small jar
- 1 cup heavy cream
- 1 cup mozzarella cheese shredded
- 6 slices bacon fried or leftover chicken
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Boil pasta according to package instructions.
- In a food processor add pecans, garlic, basil, Parmesan cheese, olive oil and roasted red peppers. Pulse until everything together until it turns into a paste.
- In a sauce pan, add the roasted red pepper paste and start with 1/2 cup of heavy cream. Cook over medium heat until it starts to boil; add mozzarella cheese and remainder 1/2 cup of heavy cream if sauce is too thick. Season with salt and pepper as needed.
- Cook until cheese melts then add the pasta, bacon and toss everything together.
- Serve with some extra grated Parmesan cheese on top.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 729kcal | Carbohydrates: 48g | Protein: 20g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 928mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 12.4mg | Calcium: 260mg | Iron: 1.7mg