Name: Paprika Pesto Pasta
Ingredients: 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

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
Category: Entrées

Ingredients

Scale

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

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.
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.
Add the grated Parmesan cheese to the pesto mixture and pulse until fully incorporated. Taste and adjust seasoning with salt and pepper as desired.
Cook your pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water.
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.
Garnish with additional chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Find it online: https://foodgardening.mequoda.com/recipe/paprika-pesto-pasta/