Red pesto is an interesting twist to the usual pesto. The tomatoes and capsicums go perfectly well and the almonds make it tastier. For this recipe I used spaghetti noodles, but feel free to use rigatoni, ziti or even fusilli if desired. A dash of Italian seasoning can also make the red pesto yummier. Grilled chicken would be a perfect match for this delicious meal, although garlic bread is also perfectly fine.
4 red capsicum, quartered
2 tablespoons olive oil
150g semi-dried tomatoes in brine, drained
1/4 cup almonds, skin on
2 garlic cloves, peeled
20g pecorino cheese, grated
500g packet spaghetti noodles
1/3 cup flat-leaf parsley leaves, finely chopped
Lightly grease the grill with oil or cooking spray. Place it on high heat and grill the capsicums skin side up. Cook it fir 5-8 minutes or until the skin is black and it blisters. Transfer it to a plastic bag, seal it and let it stand for 5 minutes.
Remove the capsicums from the plastic bag and peel them. Discard the skin. Place the capsicums in a food processor. Add the tomatoes, almonds, garlic and cheese. Pour in 1/4 cup of cold water. Process it for 30 seconds or until the mixture is smooth. Add more water if the mixture is too thick.
Cook the pasta in a large saucepan with boiling, salted water. Cook it according to package instructions or until it becomes al dente. Drain and return the noodles to the pan. Add the red pesto and parsley. Toss over low heat and season it with salt and pepper. Transfer to a serving plate or individual bowls. Sprinkle with cheese and serve immediately.
Photo Courtesy Of: Â shawnzrossi