Seriously…. around here I have been on a pesto kick! Not too long ago you may have seen that I posted Pesto Parmesan Baked Eggs. Well today I have a different approach to using pesto. It is a little more traditional, as it is served on pasta as usual, except with a interesting twist. The twist is roasted red peppers. It’s not an ingredient that I use frequently because it’s one that my husband “doesn’t care for”. So if anyone talks to him, don’t mention that this recipe, which he ate and approved of, contains roasted red peppers! This recipe is easy to begin with but I used the jarred pesto as my base so it was even easier. Just the addition of the peppers and some heavy cream. Then toss with warm pasta and there you have it. A wonderful weeknight meal! As my preschooler would say… Easy Peasy Lemon Squeezey. My favorite part was that it was approved by the whole family. It kind of reads as a red sauce, so even my picky eater ate it!
- 1 cup ROASTED RED PEPPERS (fresh or jarred)
- 1 jar PESTO SAUCE
- 1 lb. PENNE NOODLES
- ¼ cup HEAVY CREAM
- Place red peppers in food processor until smooth. Then combine with pesto. Set aside. Cook noodles according to package directions. Drain and return to the pot. Add the sauce to the noodles and stir to combine. Stir in heavy cream for a creamier sauce. Heat until warmed through. Serve immediately. ENJOY!
Recipe source: Annie’s Eats