Roasted Red Pepper Pesto Pasta

A wonderfully delicious Roasted Red Pepper Pesto Pasta recipe where your favourite pasta of choice is tossed with a rich and creamy red pepper sauce and wilted greens. This pasta is the perfect veggie-packed weeknight meal or can be made to impress at any social gathering this weekend.

For the Roasted Peppers:
3 medium-large bell peppers (red, yellow or orange work; you want to have about 1 1/2 cups of roasted peppers)
1/2 teaspoon olive oil
For the Roasted Pepper Pesto:
1 1/2 cups roasted bells peppers (from above)
1 cup (packed) fresh basil
1/2 cup (packed) fresh parsley
1/2 cup freshly grated Parmesan cheese (or 2-3 tablespoons nutritional yeast, if vegan)
1 small clove of garlic, minced or grated
1/2 teaspoon salt
1/2 teaspoon pepper, or to taste
A pinch of red pepper flakes, optional
2 tablespoons extra virgin olive oil

For the Greens:
1 tablespoon extra virgin olive oil
4-5 cups (packed) greens (spinach, kale, chard, etc – I like spinach the best!)
Fresh ground pepper, to taste

For the pasta:
3/4 lb (or most of a package) of your favourite pasta (my is gluten free, 4 grain blend linguine)
1/4-1/2 cup starchy cooking liquid
For serving: Parmesan cheese, torn basil

View the full recipe at NOURISHED. the blog →