The Daily Sip

Quick Dinner: Roasted Red Pepper Pesto Pasta

Instead of opening a jar of tomato sauce to top your pasta tonight, blend together a quick and easy roasted red pepper pesto that will elevate any pasta dinner. You'll be amazed at how simple this sauce comes together. Just a few quick chops, a spin in the blender, and it's time for dinner!

Roasted Red Pepper Pesto Pasta

• 1/2 pound pasta
• 1 19-ounce jar roasted red peppers
• 1 teaspoon olive oil
• 1 clove garlic
• 1/4 cup fresh basil leaves
• 1/4 cup chopped roasted almonds
• 1/4 cup grated Parmesan cheese
• 1 tablespoon water
• salt & pepper

1. Bring a large stockpot of salted water to a boil and add your favorite pasta.
2. While the pasta is simmering, drain the roasted red peppers and add to a blender.
3. Rough chop the garlic and also add to the blender.
4. Now add the basil leaves, almonds, grated Parmesan, olive oil, and water, blending until the sauce comes together.
5. Once the pasta is cooked to your liking, drain in a strainer. Add the sauce to the stockpot, bringing it to a simmer. Season with salt and pepper to taste.
6. Add the pasta back to the stockpot and toss to coat. Top with additional Parmesan cheese and basil leaves, serve with garlic bread, and dinner is ready!