Creamy Red Pesto Pasta

Ingredients

• 12 oz dried pasta (Use spaghetti, penne, or another pasta shape that holds sauce well.)
• 1.5 cup roasted red peppers (Drained if using jarred peppers.)
• 0.75 cup sun-dried tomatoes (Use oil-packed tomatoes, drained; reserve a little oil for blending if desired.)
• 0.5 cup almonds (Raw or toasted, preferably unsalted.)
• 0.5 cup Parmesan cheese (Finely grated, plus extra for serving.)
• 1 cup fresh basil leaves (Loosely packed, plus extra leaves for garnish.)
• 0.75 cup heavy cream (36%-40%) (Add more or less to reach the desired sauce consistency.)
• 2 tbsp extra-virgin olive oil (For blending the pesto and loosening the sauce.)
• 2 cloves garlic (Peeled; included as a standard aromatic for the pesto.)
• fine salt (To taste; use some for the pasta water and adjust the pesto and finished sauce.)
• black pepper (Freshly ground, to taste.)
• 0.5 cup reserved pasta water (Reserve before draining; you may not need all of it.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente, stirring occasionally so it does not stick.

2. 2

   While the pasta cooks, add the roasted red peppers, sun-dried tomatoes, almonds, grated Parmesan, basil, garlic, olive oil, and a little black pepper to a blender or food processor.

3. 3

   Blend the pesto ingredients until mostly smooth and creamy, scraping down the sides as needed. A little texture from the almonds is fine; add a splash of olive oil or pasta water if the mixture is too thick to blend.

4. 4

   Reserve about ½ cup of the starchy pasta water, then drain the pasta. Do not rinse it, since the surface starch helps the sauce cling.

5. 5

   Return the empty pot or a large skillet to low heat. Add the blended red pesto and the heavy cream, stirring until evenly combined and warmed through, about 2–3 minutes. Do not let the cream boil vigorously.

6. 6

   Add the drained pasta to the creamy red pesto sauce and toss thoroughly until every strand or piece is coated. Add reserved pasta water a tablespoon or two at a time until the sauce is glossy and reaches your preferred consistency.

7. 7

   Taste and adjust with salt and freshly ground black pepper. Serve immediately with extra Parmesan and fresh basil leaves.

Notes

The source description provides the core ingredients and method but does not include exact quantities. The quantities above are practical estimates for four servings. Use caution when seasoning because Parmesan and sun-dried tomatoes can already be salty.

Nutrition per serving

• main
• pasta
• vegetarian
• quick
• weeknight dinner
• creamy
• blended sauce
• Italian-inspired