Spaghetti With Red Pepper Pesto - Rachael Ray |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from her TV show. I am listing the hot peppers as optional. I left them out, as I can't handle much heat. Time does not include roasting of the peppers. Ingredients:
3 red bell peppers, roasted |
3 fresno chili peppers, seeded (optional) |
3 tablespoons pine nuts or 3 tablespoons sliced almonds, toasted |
2 cups basil leaves |
1 teaspoon dried oregano, or |
1 tablespoon chopped fresh oregano |
3 garlic cloves, finely chopped |
salt and pepper |
1/3 cup grated pecorino cheese, plus some to pass at table |
1/3 cup olive oil |
1 lb spaghetti |
additional torn basil, chopped mint and parsley for garnish (optional) |
Directions:
1. Bring a large pot of water to a boil.
2. Place roasted red peppers, chili peppers in a food processor and add the nuts, basil, oregano, garlic, salt and pepper.
3. Add cheese, turn processor on and stream in the oil to form a thick sauce.
4. Salt pasta water and cook spaghetti to al dente.
5. Reserve about 1 cup of starchy cooking water, drain pasta and return to pot.
6. Toss pasta with pesto and half the starchy water.
7. Toss the pasta with the sauce for a minute or two to combine thoroughly, adding a little more starchy water if necessary.
8. Serve with more cheese and some torn basil leaves or finely chopped mint and parsley, if desired.
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