Spaghetti with Spicy Roasted Red Pepper Pesto!
This pasta dish is SO delicious! It is packed with fresh vegetables and cashews. Which is a bonus because my kids love this meal! Anyway that I can "sneak" vegetables into their body makes me happy! You can make the pesto in advance to save on time and it also freezes really well!
-2 medium red peppers
-6 Compari Tomatoes
-3 cloves of garlic (skin on)
-extra virgin olive oil
-1/2 cup cashews
-1/4 cup fresh basil leaves
-1/2 cup grated parmesan
-1 tablespoon extra virgin olive oil
-1/2 teaspoon ground pepper
-1/4 teaspoon salt
-1 lb spaghetti (you can substitute GF pasta)
-1 cup cooked pasta water.
-Preheat oven to 200 F
-On a large baking sheet add the red peppers (slice and remove seeds), tomatoes (slice in half), the garlic, and 1 jalapeño (whole).
-Drizzle with olive oil and sprinkle with salt.
-Roast for 20 minutes on 200 and then turn the oven to 325 F and roast for another 25 minutes.
-Soak the cashews in boiling water for 20 minutes. Then drain and set aside.
-Put a large pot of water on to boil. Remember to salt your boiling water.
-Add the spaghetti and cook until al dente.
-To your blender add the roasted red peppers, tomatoes, garlic (remove skin), jalapeño (slice and remove seeds. If you don't want it too spicy, then only add 1/2 of the jalapeño), cashews, parmesan, olive oil, ground pepper, basil, and salt.
-Blend on high until smooth.
-Save 1 cup of cooked pasta water before draining the pasta.
-Drain the pasta and put immediately back in the same pot.
-Add as much of the roasted red pepper pesto as you would like and 1/4 cup of cooked pasta water.
-Mix the pasta and add more pesto/cooked pasta water as needed to get your desired consistency.
-Plate the pasta and garnish with fresh basil and parmesan.
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet