Spaghetti With Red Pepper Pesto - Rachael Ray

Name: Spaghetti With Red Pepper Pesto - Rachael Ray
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 red bell peppers, roasted; 3 fresno chili peppers, seeded (optional); 44.37 ml pine nuts or 44.37 ml sliced almonds, toasted; 473.18 ml basil leaves; 4.92 ml dried oregano, or; 14.79 ml chopped fresh oregano; 3 garlic cloves, finely chopped; salt and pepper; 78.78 ml grated pecorino cheese, plus some to pass at table; 78.78 ml olive oil; 453.59 g spaghetti; additional torn basil, chopped mint and parsley for garnish (optional)

Submitted by Lori Mama

"This is from her TV show. I am listing the hot peppers as optional. I left them out, as I can't handle much heat. Time does not include roasting of the peppers."

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Ready In:: 25mins
Ingredients:: 12
Serves:: 4

ingredients

3 red bell peppers, roasted
3 fresno chili peppers, seeded (optional)
44.37 ml pine nuts or 44.37 ml sliced almonds, toasted
473.18 ml basil leaves
4.92 ml dried oregano, or
14.79 ml chopped fresh oregano
3 garlic cloves, finely chopped
salt and pepper
78.78 ml grated pecorino cheese, plus some to pass at table
78.78 ml olive oil
453.59 g spaghetti
additional torn basil, chopped mint and parsley for garnish (optional)

directions

Bring a large pot of water to a boil.
Place roasted red peppers, chili peppers in a food processor and add the nuts, basil, oregano, garlic, salt and pepper.
Add cheese, turn processor on and stream in the oil to form a thick sauce.
Salt pasta water and cook spaghetti to al dente.
Reserve about 1 cup of starchy cooking water, drain pasta and return to pot.
Toss pasta with pesto and half the starchy water.
Toss the pasta with the sauce for a minute or two to combine thoroughly, adding a little more starchy water if necessary.
Serve with more cheese and some torn basil leaves or finely chopped mint and parsley, if desired.