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  • Jessica Larit

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!


Ingredients:

-2 medium red peppers

-6 Compari Tomatoes

-3 cloves of garlic (skin on)

-1 jalapeño

-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.


Next Step:

-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.

-Serve immediately.

-ENJOY!!!

*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet



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