Pasta with Roasted Red Pepper Pesto
- 1 pound of cooked pasta
- 2 garlic cloves
- ½ cup walnuts
- 2 whole roasted red peppers
- ½ cup of grated asiago cheese
- ⅓ cup olive oil
- Salt and pepper
- In a food processor, combine the garlic, walnuts, roasted pepper and Asiago and pulse to chop. With the machine running, gradually add the olive oil. Add the salt and pepper.
- Add the cooked pasta to the pesto and toss to combine. Serve with a green salad.
Hmm, what can I make for lunch with a jar of roasted red peppers?
Here is another pasta dish that is a result of whatever ingredients I could find in the kitchen.
Instead of serving the roasted peppers with crusty bread or making a dip, I boiled a box of pasta and tossed it with a roasted red pepper pesto, made with walnuts and asiago cheese. You can eat this dish warm or cold, it is delicious either way.
The benefit of this Roasted Red Pepper Pesto was that if you have some left over, you can put it on a sandwich for lunch the next day or serve it over your favorite fish for dinner.