Roasted Red Pepper Pasta with White Beans and Basil.
Ingredients
- 3 red bell peppers, I use homegrown Burpee peppers
- 2 cloves garlic, smashed
- 1/4 cup roasted cashews
- 1/2 cup grated pecorino cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- kosher salt and pepper
- 1 pound long or short cut pasta
- 1 (14 ounce) can white beans or chickpeas, drained and rinsed
- 1 cup fresh basil, roughly chopped, I like to use Burpee Pesto Party Basil
- 2 tablespoons chopped fresh oregano
- juice of 1 lemon
- crushed red pepper flakes
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Instructions
- 1. Place the red pepper directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover with a plate. Let the peppers steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard.
- minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover
- with a plate. Let the peppers steam for 10 minutes. Remove the charred skin,
- stem, and seeds, and discard.
- 2. Add the charred peppers, garlic, cashews, pecorino, 1/4 cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth.
- a blender and pulse until smooth.
- 3. Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the white beans, basil, oregano, lemon juice, and a pinch of red pepper flakes, tossing to combine. Thin the sauce as desired with more pasta cooking water.
- 4. Serve topped with fresh basil and additional cheese (if desired). Enjoy!
Source
Original recipe: View Original