Ingredients
Red Pesto:
1 roasted red bell pepper, peeled and cleaned from seeds
3 tbsp sun dried tomatoes
1 tbsp tomato paste
¼ cup roasted almonds
¼ cup fresh basil
2 garlic cloves
¼ cup grated parmesan
1 tsp ground black pepper
2 tbsp olive oil
1 tsp salt
2 - 4 tbsp pasta water (optional)
For the Pasta:
½ pound pasta
1 cup heavy cream
¾ cup grated parmesan cheese (reserve some for serving)
3 tbsp red pesto
2 shallots, chopped
3 garlic cloves, minced
2 tsp black pepper
Kosher salt, to taste
4 tbsp olive oil or unsalted butter
For Serving:
2 tbsp fresh parsley, chopped (or chives)
Directions
Step 1
1. Cook the Pasta: Bring water to a boil in a pot, adding about 1 tbsp of salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water.
Step 2
2. Make the Pesto: In a food processor, combine the roasted red bell pepper, sun-dried tomatoes, tomato paste, roasted almonds, fresh basil, garlic cloves, grated parmesan cheese, ground black pepper, olive oil, and salt. Pulse while gradually adding pasta water until the mixture forms a smooth paste. Place in the fridge.
Step 3
3. Prepare the Sauce: Place a large skillet over medium heat, add olive oil, shallots, and minced garlic. Sauté for 1 minute, mixing well.
Step 4
4. Add the red pesto to the skillet, stirring and cooking for 30-60 seconds. Add heavy cream, ¼ cup of grated parmesan cheese, salt, and black pepper to taste. Mix well and reduce the heat.
Step 5
5. Once the pasta is al dente, add it to the skillet along with the rest of the parmesan cheese and about ¼ cup of pasta water. Stir everything together until the pasta is fully cooked and the sauce is thickened and creamy. Add more pasta water gradually if the sauce is too thick until you achieve the desired texture.
Step 6
6. Place the pasta in a bowl, sprinkle with chopped parsley, and finish with grated parmesan cheese. Serve warm.
