Pasta with Pesto Rosso

Υλικά

1 pound farfalle OR fusilli OR other short pasta shape

Kosher salt and ground black pepper

1½ cups roasted red peppers, patted dry and roughly chopped

2 ounces (without rind) pecorino Romano cheese, cut into rough 1-inch pieces, plus finely grated pecorino Romano to serve

1 medium garlic clove, smashed and peeled

½ cup extra-virgin olive oil, plus more to serve

½ cup pine nuts OR slivered almonds

¼ cup drained oil-packed sun-dried tomatoes, roughly chopped

½ teaspoon red pepper flakes

Οδηγίες

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain and return to the pot.

While the pasta cooks, in a food processor, combine the roasted peppers, pecorino, garlic, oil, pine nuts, sun-dried tomatoes, red pepper flakes and ¼ teaspoon each salt and pepper. Process until almost completely smooth, scraping the bowl as needed, about 30 seconds.

Add the pesto to the pasta in the pot along with ¼ cup of the reserved pasta water, then toss; add more reserved pasta water as needed so the pesto coats the noodles. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with grated pecorino.

Σημειώσεις

Optional garnish: Chopped or shredded fresh basil

This rich, intensely flavored red pesto gets savoriness from pecorino and garlic, sweetness from roasted peppers and sun-dried tomatoes, and richness from nuts and olive oil. Though great tossed with pasta, also try stirring it into risotto or other cooked grains. You can make the pesto in advance and store it in an air-tight container in the refrigerator for up to two days.