Go Back
+ servings
a skillet full of roasted red pepper and pecan pesto penne
Print Recipe Add to Collection
4.5 from 8 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: penne, pesto, roasted red peppers
Servings: 6
Calories: 729kcal


  • 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