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    You are in: Home / Recipes / Three Pepper Pesto Pasta Recipe
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    Three Pepper Pesto Pasta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    ColoradoCookin''s Note:

    A tasty fancier version of pesto pasta.

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    Ingredients:

    Servings:

    Units: US | Metric

    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

    Directions:

    1. 1
      Cook pasta according to package directions, drain and set aside; keep warm.
    2. 2
      Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
    3. 3
      Transfer pine nuts to a food processor.
    4. 4
      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.
    5. 5
      Cook over medium heat for about 6 minutes, stirring occasionally.
    6. 6
      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.
    7. 7
      Gradually add Parmesan cheese, a paste will form.
    8. 8
      Toss paste with pasta, divide amongst 4-6 plates.
    9. 9
      Top with pepper mixture.
    10. 10
      ((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.)).

    Ratings & Reviews:

    • on September 07, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Three Pepper Pesto Pasta

    Serving Size: 1 (219 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 553.7
     
    Calories from Fat 174
    31%
    Total Fat 19.3 g
    29%
    Saturated Fat 3.9 g
    19%
    Cholesterol 11.0 mg
    3%
    Sodium 265.3 mg
    11%
    Total Carbohydrate 76.9 g
    25%
    Dietary Fiber 6.0 g
    24%
    Sugars 6.5 g
    26%
    Protein 19.7 g
    39%

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