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Lunch Dinner 30 Minutes or Less Pork Pasta
4.3 from 9 votes

Roasted Red Pepper and Pecan Pesto Penne

Jump to RecipePrintRate
By: Joanna Cismaru •10/4/22 20 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

Roasted Red Pepper and Pecan Pesto Penne in a skillet with a wooden spoon
Table of Contents Open
  • Roasted Red Pepper And Pecan Pesto Penne
  • Ingredients In Roasted Red Pepper Pecan Pesto Penne
  • How To Make Roasted Red Pepper And Pecan Penne
  • Storing Leftover Penne
  • Other Pasta Recipes To Try
  • Roasted Red Pepper and Pecan Pesto Penne
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Roasted Red Pepper And Pecan Pesto Penne

Now try saying that title ten times fast, bit of a tongue twister in pronunciation and flavor. If you’ve been day dreaming at all lately about burying yourself in a creamy, dreamy pasta then this comforting penne is simply perfect.

The roasted red pepper and pecan pesto just give this recipe so much complex flavor and are a nice summery twist on a classic dish. I’m able to whip it up in about 20 minutes so it’s my go to dish for those nights when the couch calls just as strongly as the fridge.

Ingredients In Roasted Red Pepper Pecan Pesto Penne

  • Pasta – I like to use penne or fettuccine but any pasta will work.
  • Pesto – This pesto is made up of: pecans, roasted red peppers, fresh basil, Parmesan cheese, and olive oil.
  • Heavy cream – We want something with lots of fat as a base for this saucy penne recipe, lower fat content will work but keep in mind it may result in a more liquid-y sauce.
  • Cheese – I like to use something mild and melty in a recipe like this, stronger cheeses like cheddar might over power our flavors.
  • Bacon – Fried up before incorporating. Cooked, shredded chicken is a nice substitute if that’s what’s available.
  • Salt & Pepper – To taste, keep in mind that the bacon will give this dish quite a bit of salt already.
finished Roasted Red Pepper and Pecan Pesto Penne in a cup

How To Make Roasted Red Pepper And Pecan Penne

  1. Prepare the pasta: Boil according to package instructions and set aside after draining.
  2. Make the pesto: In a food processor combine the pecans, roasted red peppers from the jar, basil, Parmesan cheese, and olive oil. Pulse this together well until it becomes a paste.
  3. Combine the pesto and pasta: In a large saucepan 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 remaining heavy cream if sauce is too thick. Season with salt and pepper as needed.
  4. Finish the red pepper and pecan penne: Cook this until the cheese melts and then add the pasta and cooked crumbled bacon. Garnish with parsley and serve hot!

Storing Leftover Penne

This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.

Roasted Red Pepper and Pecan Pesto Penne in a small cup with parmesan cheese

Other Pasta Recipes To Try

  • Penne with Prosciutto, Tomatoes and Zucchini
  • Penne with Cream and Smoked Salmon
  • Tomato Basil and Spinach Penne
  • Leftover Ham And Cheese Penne
  • Baked Penne With Italian Sausage
  • Crack Chicken Penne
  • Cheesy Taco Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a skillet full of roasted red pepper and pecan pesto penne
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4.34 from 9 votes

Roasted Red Pepper and Pecan Pesto Penne

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
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.
6

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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 Information

Serving: 1servingCalories: 729kcal (36%)Carbohydrates: 48g (16%)Protein: 20g (40%)Fat: 51g (78%)Saturated Fat: 18g (113%)Cholesterol: 89mg (30%)Sodium: 928mg (40%)Potassium: 339mg (10%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 1010IU (20%)Vitamin C: 12.4mg (15%)Calcium: 260mg (26%)Iron: 1.7mg (9%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a skillet full of roasted red pepper and pecan pesto penne

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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20 Comments
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Jennifer
Jennifer
Posted: 3 years ago

Loved this Jo! Just finished the dishes… super yummy and super good flavors! The pecan roasted red pepper pesto was awesome in this… creamy, cheesy – perfect fall dinner… happy, happy belly 🙂 <3 ty sugar <3

0
Reply
Vivian
Vivian
Posted: 3 years ago

This was delicious and so simple to make. I added veggie meatballs instead of the bacon and it worked really well. To streamline dinner prep, I made the pesto ahead of time and kept it in the fridge. Thanks for another delicious recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vivian
Posted: 3 years ago

My pleasure!

0
Reply
Cynthia
Cynthia
Posted: 4 years ago

5 stars
WOW! Initially, I thought pecans in my pasta sauce was odd. I decided to give it a try anyway and I was not disappointed, everybody loved it! I substituted heavy cream with half and half and didn’t have fresh basil on hand so used dehydrated. I also added some chopped sausage 🙂 This is easily one my favorite pastas now! Great job Jo!

0
Reply
Victor Montoya
Victor Montoya
Posted: 4 years ago

So, I’m assuming you fry the bacon crisp and chop? LOL

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Victor Montoya
Posted: 4 years ago

Yes!

0
Reply
Mike from Chili Pepper Madness
Mike from Chili Pepper Madness
Posted: 4 years ago

5 stars
This looks AWESOME, Jo! Extra roasted red peppers for me, please. I’ll dig right in.

0
Reply
Carol blackbrun
Carol blackbrun
Posted: 4 years ago

5 stars
It look good to eat

0
Reply
Candice
Candice
Posted: 6 years ago

You had me at 30 minutes and bacon!! I was thinking of making this, but my parents don’t eat cheese. If I omit the cheese, will it alter the taste of the recipe?

For the Parmesan cheese and mozzarella, do you use the packaged kind (e.g. Kraft) or do you use the fresh kind?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Candice
Posted: 6 years ago

You could definitely make the pesto without the cheese, it will still be just as delicious and of course you don’t have to top with mozzarella cheese. I’m just a cheese lover and if I could I would put cheese on everything! For the mozzarella cheese I usually buy Kraft, that’s already shredded and for Parmesan I usually use fresh, and by fresh I mean I buy a big piece and grate it myself.

0
Reply
Candice
Candice
Reply to  Joanna Cismaru
Posted: 6 years ago

Thanks Joanna! Can’t wait to try this dish!

0
Reply
Nagi@RecipeTinEats
Nagi@RecipeTinEats
Posted: 7 years ago

5 stars
Oh jeez. I saw all that creamy cheesy goodness then realised there was BACON in it too. Swoon. (I trust some bacon “fell” on the ground for Mia?)

PS I’m a fan of roasted peppers too. They can make anything interesting – or more often, I eat them straight out of the jar. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nagi@RecipeTinEats
Posted: 7 years ago

Bacon always has a way of getting into Mia’s mouth, not sure how it happens, but it does!! 🙂

0
Reply
mila furman
mila furman
Posted: 7 years ago

Jo~ This is soooo gorgeous and lovely!!! I love comfort food! And pasta in under 30 min is fantastic…now let’s put someone in charge of the dishes 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mila furman
Posted: 7 years ago

The dishwasher? 🙂

0
Reply
mila furman
mila furman
Reply to  Joanna Cismaru
Posted: 7 years ago

Hahhaha yes but someone has to LOAD it!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mila furman
Posted: 7 years ago

Yes you’re right, and I hate loading/unloading the dishwasher. LOL

0
Reply
Mike | Chili Pepper Madness
Mike | Chili Pepper Madness
Posted: 7 years ago

5 stars
This looks fantastic. I make a lot of pesto variations, using different nuts, different greens, different cheeses, and they always turn out great, though I haven’t used cream. I’ll have to give that a try soon. Looks SO creamy.

0
Reply
Amanda
Amanda
Posted: 8 years ago

I have to tell you, I have made this twice now, 2 weeks ago and then again this evening. This was a resounding success this evening. I made it with bacon, as you suggested. I even put some bacon in the food processor to mix with the sauce. The only thing i added to it was Spanish green olives. And I used bow-tie pasta instead of penne this time.

Thank you so much for this recipe!
Nice to find savory recipes with pecans in it. We have about 4-6 pecan trees on the property here.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda
Posted: 8 years ago

Wow I’m jealous, I love pecans. 🙂 So glad you loved the recipe. 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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