🌶️ Roasted Red Pepper Basil Pesto Pasta

Name: Roasted Red Pepper Basil Pesto Pasta
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Fusilli pasta; 80 g Sun-dried tomatoes (in oil, drained); 30 g Fresh basil leaves; 30 g Pine nuts; 40 g Parmesan (or nutritional yeast for vegan); 1 Stk Garlic clove; 30 ml Olive oil; 15 ml Lemon (juice); 4 g Salt; 1.5 Liter Water (for pasta)

510 kcal · 30 min · 4 servings

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Ingredients

300 g Fusilli pasta
80 g Sun-dried tomatoes (in oil, drained)
30 g Fresh basil leaves
30 g Pine nuts
40 g Parmesan (or nutritional yeast for vegan)
1 Stk Garlic clove
30 ml Olive oil
15 ml Lemon (juice)
4 g Salt
1.5 Liter Water (for pasta)

Instructions

1. Cook the fusilli in salted water al dente. Reserve about 100 ml of the pasta water.
2. Place the drained sun-dried tomatoes, basil, pine nuts, garlic, Parmesan, and lemon juice into a blender.
3. Add the olive oil and blend everything into a smooth paste. Add the reserved pasta water if the mixture is too thick.
4. Place the drained pasta in a large bowl. Add the pesto sauce and mix vigorously until every noodle is coated.
5. Season with salt to taste. Serve the dish garnished with additional basil leaves.

Nutrition per serving

kcal: 510
Protein: 18 g · Fett/Fat: 22 g · Carbs: 62 g