Red Pepper Pesto Pasta is a bright, flavorful dish of al dente pasta tossed in a homemade roasted red pepper pesto. This restaurant-quality recipe comes together in about 20 minutes, making it ideal for weeknight dinners or casual entertaining.
The roasted red peppers give the pesto a subtle smoky sweetness that pairs beautifully with sharp Parmigiano-Reggiano and savory Pecorino Romano. Use short pasta—penne, rigatoni, or lumache—to trap the sauce in their ridges and cavities. Serve simply with grated cheese, or fold in blistered tomatoes, toasted pine nuts, or a sprinkle of red pepper flakes for extra texture and heat.
About Red Pepper Pesto Pasta
- Taste – The red pepper pesto yields robust, balanced flavors: smoky-sweet peppers, nutty cheeses, and fresh basil.
- Texture – The finished dish is creamy and silky while the pasta remains pleasantly firm.
- Effort – This is an easy recipe with just a few steps: make the pesto, cook the pasta, combine, and serve.
- Time – About 10 minutes to prepare the pesto and 10 minutes to cook and finish the pasta.
Ingredients
- Roasted red peppers – their sweet, smoky flavor is the base of the pesto.
- Fresh basil – brings a bright herbal note.
- Parmigiano-Reggiano – for nutty, savory depth.
- Pecorino Romano – adds a tangy, salty accent.
- Toasted pine nuts – give richness and optional crunch as a topping.
- Garlic cloves – for aromatic backbone.
- Kosher salt – to season.
- Extra virgin olive oil – for emulsifying the sauce.
- Pasta – short shapes with ridges work best to catch the pesto; lumache is a great choice.
See the recipe card below for quantities.
Substitutions
- Pesto alternatives – basil, kale-walnut, or spinach pestos are simple swaps if you prefer a green sauce.
- Homemade pasta – feel free to use fresh pasta if you have it on hand.
- Gluten-free – use a high-quality gluten-free pasta to keep the dish gluten free.
- Zucchini noodles – use zoodles for a lower-carb option; add them briefly so they remain tender-crisp.
Variations
- Spicy – a pinch of red pepper flakes turns this into a pesto alla Calabrese.
- Sun-dried tomatoes – add a tablespoon or two to deepen the tomato flavor.
- Pine nut topping – scatter toasted pine nuts on the finished pasta for crunch.
- Lemon – a squeeze of lemon brightens the dish.
- Crispy prosciutto – crumbled on top for a salty, crunchy addition.
- Veggies or sausage – stir in sautéed zucchini, asparagus, or cooked sausage for a heartier meal.
- Parsley – chopped parsley adds a fresh herbal finish.
Instructions
Red Pepper Pesto
- Toast pine nuts – Place pine nuts in a single layer in a dry skillet over medium-low heat. Stir frequently and remove when golden, about 2–3 minutes. Transfer to a plate to cool.
- Blend cheese, pine nuts, and garlic – In a food processor, pulse Parmigiano-Reggiano, Pecorino Romano, toasted pine nuts, and garlic until the mixture is sandy.
- Add roasted red peppers and basil – Add the drained roasted red peppers and basil to the processor. With the motor running, stream in extra virgin olive oil until smooth and emulsified. Season with kosher salt to taste and set the pesto aside.
Pasta
- Cook pasta – Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
- Toss with pesto – Return the pasta to the pot and add the red pepper pesto. Add reserved pasta water a quarter cup at a time, tossing until the sauce coats the pasta in a silky emulsion. Serve immediately with grated Parmigiano-Reggiano.
Pro tip – You don’t need to use all the reserved pasta water; add just enough to achieve the desired sauce consistency.
What to Serve With Red Pepper Pasta
This smoky, satisfying pasta works well on its own or as part of a larger meal. For an easy pairing, serve with crusty bread for dipping, a simple green salad, or a fresh burrata or pear-and-prosciutto salad to balance the richness.
Recipe FAQs
Both are delicious. Green pesto is herbaceous and earthy, while red pesto is sweeter and has a subtle smokiness from roasted peppers.
No. The pesto warms as you toss it with hot pasta and a bit of pasta water.
One batch of the roasted red pepper pesto will evenly coat about 1 pound of pasta.
Many ingredients are nutritious—basil, nuts, and olive oil—but pesto is calorie-dense, so portioning matters. Choose whole-food ingredients for a balanced meal.
Yes. Homemade pesto is fresher and more flavorful than most store-bought varieties and only takes a few minutes to prepare.
Pesto complements chicken, sausage, steak, and fish. It also pairs nicely with turkey or pork meatballs.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Reheat over low heat in a braiser or Dutch oven, stirring occasionally until warmed through. If you refrigerate pesto separately, stir it before using; ingredients can separate as they chill.
Cooking Tips
- Salt the pasta water – Properly seasoned water ensures flavorful pasta.
- Mix thoroughly – Toss the sauce and pasta well so every piece is coated.
- Remix refrigerated pesto – Stir or pulse refrigerated pesto before using to recombine the oil.
- Serve with bread – A crusty roll or baguette is perfect for mopping up any leftover sauce.
Related Recipes
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Creamy Ricotta Pesto Pasta
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Calamarata Pasta (Calamari and Tomato Sauce)
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Veggie Pesto Pasta with Zucchini and Asparagus
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Creamy Parmesan Polenta with Cheese Crisps
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📖 Recipe
Red Pepper Pesto Pasta
Equipment
- 1 pot
- Tongs
- Measuring cup
- Frying pan (optional)
- Serving bowl
- Cheese grater
Ingredients
Red Pepper Pesto
- 2/3 cup Parmigiano-Reggiano (about 4 oz), cubed or grated
- 1/2 cup Pecorino Romano (about 3 oz), cubed or grated
- 2 tbsp toasted pine nuts
- 2 garlic cloves, peeled
- 12 oz roasted red peppers, drained
- 1/4 cup fresh basil leaves
- 1/2 tsp kosher salt, plus more to taste
- 1/4 cup extra virgin olive oil
Pasta
- 1 lb short pasta
- Kosher salt for the pasta water
- Grated Parmigiano-Reggiano for serving
Instructions
Red Pepper Pesto
- Toast the pine nuts in a dry skillet over medium-low heat until golden, about 2–3 minutes. Transfer to a plate to cool.
- In a food processor, pulse the cheeses, toasted pine nuts, and garlic until sandy in texture.
- Add roasted red peppers and basil, then blend while streaming in the olive oil until smooth. Season with kosher salt to taste and set aside.
Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserve 1 cup pasta water, then drain.
- Toss the pasta with the red pepper pesto in the pot, adding reserved pasta water a little at a time until the sauce becomes silky and coats the pasta. Serve with grated Parmigiano-Reggiano.
Notes
Storage: Refrigerate leftovers in an airtight container up to 5 days. Reheat gently over low heat, stirring occasionally.
Cooking Tips
- You don’t have to use all the reserved pasta water—add just enough to reach the desired sauce texture.
- Salt the pasta water well so the pasta itself is flavorful.
- Mix the sauce thoroughly so it evenly coats the pasta.
- If you refrigerate pesto separately, re-stir or pulse it before using.
- Serve with crusty bread to mop up the sauce.
Nutrition
Carbs: 58 g |
Protein: 17 g |
Fat: 18 g