Prep 15 mins
Cook 10 mins
A tasty fancier version of pesto pasta.
For three pepper sauce
- 1 large sweet red pepper, coarsely chopped
- 1 large yellow pepper, coarsely chopped
- 1 large green pepper, coarsely chopped
- 1⁄3 cup chopped onion
- 2 garlic cloves, minced (or 2 tsp. prepack minced garlic)
- 1 cup drained and chopped canned italian-style plum tomato
For Pesto Sauce
- 12 ounces angel hair pasta
- 5 tablespoons pine nuts
- 1⁄2 cup fresh basil, leaves only
- 2 tablespoons olive oil
- 1⁄3 cup chicken broth, defatted
- 1⁄2 cup grated parmesan cheese
- Cook pasta according to package directions, drain and set aside; keep warm.
- Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
- Transfer pine nuts to a food processor.
- Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
- Cook over medium heat for about 6 minutes, stirring occasionally.
- Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
- Gradually add Parmesan cheese, a paste will form.
- Toss paste with pasta, divide amongst 4-6 plates.
- Top with pepper mixture.
- ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
Made this the other evening and found it very easy to make. I added chicken to the peppers, but otherwise I followed the recipe. I used corkscrew noodles and the Pesto sauce was PHENOMENAL!!!! But I was a little confused. After I finished making everything, it seemed to me that the Pepper sauce could've been used on the noodles by itself. I mixed the pesto in with the noodles and then served the pepper sauce on the side. My husband and I really liked it (he's pesto fanatic). I think next time i will either make the pesto sauce OR the pepper sauce. Great recipe.
My husband's eyes lit up when he saw this beautiful dish, and he said "Do we get to eat this?" I said "Of course, it's dinner," like it was every day that we eat a beautiful, colorful dish like this. I only had red peppers and added broccoli flowerets to the mix. I also added some already cooked chicken pieces from the freezer and it made it very filling. Thanks a lot for making Monday's night dinner something memorable. Roxygirl in Colo.