Rigatoni with Roasted Red Pepper Sauce

pastavegetarian
Written By Lonny Hurley
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This late summer pesto is quite different than your basil pesto. Roasted red peppers, alliums, and almonds are ground to make a lovely sweet, savory and nutty sauce. Spooned over roasted vegetables or finished with your favorite pasta, this dish is as quick as it is tasty.

Yield: All recipes serve 2 people

Chef Notes: You can use canned roasted red peppers here. Of course, I much prefer the flavor from properly charred and roasted peppers!

Add some extra chopped almonds for a crunchy garnish.

Components

  • Red Pepper Almond Sauce

  • Dry Rigatoni

  • Basil

  • Parmesan

Mise

Make the Pesto: If needed, roast▸ 3 red bell peppers. Toast▸ ½ C almonds.

Blend until the following ingredients until thick and spoonable.

  • 2 C Roasted Red Peppers

  • ½ C Toasted Almonds

  • 2 Garlic Cloves

  • ½ C Parmesan

  • 3 T olive oil

  • ½ C Fresh Basil

  • Salt and Pepper

Cook Rigatoni▸ in salted boiling water until al dente. Reserve 1 C pasta water before draining.

Finish

Toss rigatoni with the 2 T butter, roasted red pepper, basil and spinach pesto, adding splashes of reserved pasta water until the sauce clings to the noodles.

Taste and adjust seasoning.

Top with extra parmesan and torn basil leaves before serving.

Lonny Hurley
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