Easy Red Pesto Pasta is a quick and delicious dinner that is perfect for a fall meal. It is made with pantry ingredients and can be on the table in 20 minutes, which is perfect for a busy weeknight. So what is RED pesto? Red Pesto is a combination of traditional basil pesto with sundried tomatoes, roasted red peppers and green olives! While green pesto is salty and savory, red pesto is brighter with a salty, umami flavor. Are you looking for more fall pasta recipes? Check out some of my favorites!Creamy Butternut Squash PastaOne-Pot Chicken Pot Pie PastaButternut Squash Risotto a la Parmigiana
Ingredients
- 1 lb. dry pasta of choice
- 1 cup roasted red peppers, drained and seeds removed (about 2 whole peppers from a jar of whole roasted red peppers)
- ⅔ cup jarred pesto
- ½ cup sun-dried tomatoes packed in oil, drained
- ¼ cup pitted green olives
- 2 cups baby spinach
- ¼ cup parmesan cheese, for topping
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup pasta cooking water prior to draining.
- While pasta cooks, combine roasted red peppers, sun-dried tomatoes, pesto and green olives in a food processor and process until smooth.
- Drain pasta and return to pot over medium flame.
- Add pesto mixture and ½ cup reserved pasta water; stir continuously until pesto sticks to the pasta. Add more pasta water as needed to achieve desired consistency.
- Reduce the flame to low, add the baby spinach and stir until the spinach is wilted, but still bright green.
- Garnish pasta with parmesan cheese and a pinch of crushed red pepper.
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