Summer
1. Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core, and chop the peppers.
2. In a small skillet, toast the pine nuts over medium heat until golden, about 4 minutes. Let cool.
3. Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
4. In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 77 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 23.2mg | 7 % | |
Sodium 3539.2mg | 122 % | |
Potassium 216.1mg | 6 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 17.2g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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