Directions:
- Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
- In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
- Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
- In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and parmesan and serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.74 Kcal (933 kJ) | ||
| Calories from fat | 171.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 29% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 195.98mg | 8% | |
| Potassium | 172.82mg | 4% | |
| Total Carbs | 7.27g | 2% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 119.4mg | 199% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 282% | |
| Calcium | 152.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 123.11 Kcal (515 kJ) | ||
| Calories from fat | 94.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 29% | |
|---|---|---|---|
| Cholesterol | 6.08mg | 4% | |
| Sodium | 108.32mg | 8% | |
| Potassium | 95.52mg | 4% | |
| Total Carbs | 4.02g | 2% | |
| Sugars | 2.58g | 19% | |
| Dietary Fiber | 0.91g | 7% | |
| Protein | 2.89g | 10% | |
| Vitamin C | 66mg | 199% | |
| Vitamin A | 1.6mg | 99% | |
| Iron | 28mg | 282% | |
| Calcium | 84.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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