Roast Capsicum and Basil Pesto Pasta
This Roast Capsicum and Basil Pesto Pasta takes the humble pesto to new heights by adding the sweetness and smokiness of roasted capsicum. Tossed with cooked pasta, sautéed tomatoes and onions, and finished with extra Parmesan, this dish will have everyone asking for seconds!
Serves
4
Prep time
10 minutes
Cooking time
35 minutes
Ingredients
- 3 capsicums (bell peppers), sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
For the Basil Pesto:
- 1/3 cup olive oil
- 2.5 cups loosely packed basil leaves
- 1/3 cup pine nuts
- 1 garlic clove
- 1/4 cup grated Parmesan cheese, plus extra for garnish
For the Pan:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, chopped
- 1/2 cup reserved pasta water
To serve:
- Grated parmesan cheese
Tips for the best Roast Capsicum and Basil Pasta
Char the capsicum properly – A little extra roasting time will bring out even more flavour. You can also roast them over an open flame for a smoky effect.
Save your pasta water – It’s the secret to getting a silky, emulsified sauce that clings to the pasta.
Make it creamy – For an indulgent touch, stir in a splash of ricotta at the end.
Directions
- Preheat your oven to 200°C (fan-forced).
- Line a baking tray with baking paper. Arrange the capsicum slices in a single layer on the tray. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.
- Roast for 20 minutes, or until softened and slightly charred. Once roasted, transfer the capsicum to a blender.
- Add the basil leaves, pine nuts, Parmesan, olive oil, and garlic to the blender with the roasted capsicum. Blend until smooth and creamy. Set the pesto aside.
- Cook the pasta according to the packet directions. Before draining, reserve 1/2 cup of pasta water.
- While the pasta is cooking, heat the remaining tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until softened, about 4-5 minutes. Add the cherry tomatoes and cook until they soften, about 3-4 minutes.
- Add the capsicum basil pesto to the pan with the onions and tomatoes, stirring to combine. Add the cooked pasta and reserved pasta water, tossing everything together until the pasta is evenly coated and the sauce is heated through
- Divide the pasta among plates and garnish with extra Parmesan cheese. Serve immediately and enjoy!
Ingredients
- 3 capsicums (bell peppers), sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
For the Basil Pesto:
- 1/3 cup olive oil
- 2.5 cups loosely packed basil leaves
- 1/3 cup pine nuts
- 1 garlic clove
- 1/4 cup grated Parmesan cheese, plus extra for garnish
For the Pan:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, chopped
- 1/2 cup reserved pasta water
To serve:
- Grated parmesan cheese
Tips for the best Roast Capsicum and Basil Pasta
Char the capsicum properly – A little extra roasting time will bring out even more flavour. You can also roast them over an open flame for a smoky effect.
Save your pasta water – It’s the secret to getting a silky, emulsified sauce that clings to the pasta.
Make it creamy – For an indulgent touch, stir in a splash of ricotta at the end.
Directions
- Preheat your oven to 200°C (fan-forced).
- Line a baking tray with baking paper. Arrange the capsicum slices in a single layer on the tray. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.
- Roast for 20 minutes, or until softened and slightly charred. Once roasted, transfer the capsicum to a blender.
- Add the basil leaves, pine nuts, Parmesan, olive oil, and garlic to the blender with the roasted capsicum. Blend until smooth and creamy. Set the pesto aside.
- Cook the pasta according to the packet directions. Before draining, reserve 1/2 cup of pasta water.
- While the pasta is cooking, heat the remaining tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until softened, about 4-5 minutes. Add the cherry tomatoes and cook until they soften, about 3-4 minutes.
- Add the capsicum basil pesto to the pan with the onions and tomatoes, stirring to combine. Add the cooked pasta and reserved pasta water, tossing everything together until the pasta is evenly coated and the sauce is heated through
- Divide the pasta among plates and garnish with extra Parmesan cheese. Serve immediately and enjoy!
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