Paprika Pesto Pasta

Paprika and pesto: two culinary treasures with deep-rooted histories that have graced countless dishes with their vibrant flavors and rich heritage. Paprika, with its deep red hue and subtle sweetness, traces its roots back to Central America, where indigenous peoples cultivated chili peppers for thousands of years. It wasn’t until the 16th century that Spanish explorers introduced these peppers to Europe, where they were embraced and cultivated across the continent. Hungary, in particular, became renowned for its cultivation of paprika peppers, leading to the development of the rich and flavorful spice that we know today.

Pesto, a fragrant blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil, hails from the Liguria region of northern Italy. The word “pesto” itself derives from the Italian “pestare,” meaning to pound or crush, a nod to the traditional method of preparing the sauce using a mortar and pestle.

In this contemporary twist on traditional pasta dishes, we combine the smoky warmth of paprika with the herbaceous notes of pesto to create a harmonious fusion of flavors. The recipe begins with roasted red peppers, smoked paprika, garlic, pine nuts, fresh parsley, lemon zest, and lemon juice—all carefully blended into a luscious pesto sauce. Gradually adding olive oil until the mixture achieves a smooth and velvety consistency ensures that every bite is infused with layers of flavor.

In the culinary world, tradition and innovation often intertwine, creating new and exciting possibilities for flavor exploration. With Paprika Pesto Pasta, we pay homage to the historic origins of paprika and pesto while embracing the creativity and versatility of modern cooking. Enjoy!

Paprika Pesto Pasta

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This vibrant and flavorful Paprika Pesto Pasta is a delightful twist on traditional pesto pasta, offering a rich and nutty flavor profile with a hint of smokiness. Enjoy it as a satisfying main dish or serve it as a side alongside your favorite protein.

• Author: Amanda MacArthur
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Entrées

Ingredients

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• 2 red peppers (about 1 cup), chargrilled and peeled
• 1 1/2 tsp smoked paprika
• 2 fat cloves of garlic, peeled
• 2/3 pine nuts
• 4 tbsp chopped fresh parsley
• Zest and juice of one small lemon
• 1/3 cup + 1 tbsp olive oil
• 2/3 cup grated Parmesan cheese
• Salt and pepper
• Pasta

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Instructions

1. In a food processor, combine the roasted red peppers, smoked paprika, garlic cloves, pine nuts, chopped parsley, lemon zest, and lemon juice. Pulse until the ingredients are finely chopped and well combined.
2. With the food processor running, gradually pour in half of the olive oil. Continue blending until the mixture forms a smooth, loose paste with a nutty texture. Add more olive oil as needed until you reach your desired consistency.
3. Add the grated Parmesan cheese to the pesto mixture and pulse until fully incorporated. Taste and adjust seasoning with salt and pepper as desired.
4.  Cook your pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water.
5. In a large mixing bowl, toss the cooked pasta with the prepared pesto until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce and help it adhere to the pasta.
6. Garnish with additional chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Learn how to make your own paprika in How to Make Your Own Paprika From Your Garden. You’ll also discover the perfect peppers for making your own paprika in our Bell Peppers Gardening Guide. No matter whether you have a sprawling back 40 garden plot, a raised bed or two, or you’re squeezing some containers on a balcony, there’s a bell pepper variety ready for you to plant and grow. And you know that once you have bell peppers fresh from your own garden, there’s no going back to store-bought!