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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.
- 12 oz pasta such as penne, or fettuccine
- 1 cup pecans
- 5 cloves garlic
- 1/2 cup basil fresh
- 1/2 cup Parmesan cheese
- 1/4 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
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
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.
Store leftovers in an airtight container in the fridge for up to 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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