Prep Time:
20 minutes
Cook Time:
10 minutes
Serving Size:
Ingredients
½ cup walnut pieces
12 oz canned roasted red peppers, drained
¼ cup grated Parmesan cheese
1 cup fresh basil leaves, washed and dried
1/2 cup Italian parsley leaves, washed and dried
2 cloves peeled garlic
½ cup olive oil
1 lb orecchiette pasta
4 Tbsp unsalted butter (optional)
Toasted walnuts, coarsely chopped
12 fresh basil leaves, washed, dried, and cut in thin strips
Ingredients
1 cup walnut pieces
2 12-oz canned roasted red peppers, drained
1/2 cup grated Parmesan cheese
2 cups fresh basil leaves, washed and dried
1 cup Italian parsley leaves, washed and dried
4 cloves peeled garlic
1 cup olive oil
2 lbs orecchiette pasta
8 Tbsp unsalted butter (optional)
Toasted walnuts, coarsely chopped
24 fresh basil leaves, washed, dried, and cut in thin strips
Ingredients
1 ½ cup walnut pieces
3 12-oz canned roasted red peppers, drained
3/4 cup grated Parmesan cheese
3 cups fresh basil leaves, washed and dried
1 1/2 cup Italian parsley leaves, washed and dried
6 cloves peeled garlic
1 ½ cup olive oil
3 lbs orecchiette pasta
12 Tbsp unsalted butter (optional)
Toasted walnuts, coarsely chopped
36 fresh basil leaves, washed, dried, and cut in thin strips
Procedures
Pre-heat oven to 350ºF.
TOASTED WALNUTS
- PLACE walnuts on sheet tray. Bake in 350ºF oven for 12 minutes.
RED PEPPER PESTO
- COMBINE red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.
FINAL PLATING
- COOK orecchiette pasta according to package directions. Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot. Heat red pepper sauce in a sauce pot, stir in butter (if using) and reserved cooking liquid. Cook just until sauce is heated through. Stir in pasta and coat with sauce.
- TRANSFER pasta to serving plates and top each with toasted walnut pieces and shredded basil.