Roasted Red Pepper And Pecan Pesto Penne
Now try saying that title ten times fast, bit of a tongue twister in pronunciation and flavor. If you’ve been day dreaming at all lately about burying yourself in a creamy, dreamy pasta then this comforting penne is simply perfect. The roasted red pepper and pecan pesto just give this recipe so much complex flavor and are a nice summery twist on a classic dish. I’m able to whip it up in about 20 minutes so it’s my go to dish for those nights when the couch calls just as strongly as the fridge.
Ingredients In Roasted Red Pepper Pecan Pesto Penne
Pasta – I like to use penne or fettuccine but any pasta will work. Pesto – This pesto is made up of: pecans, roasted red peppers, fresh basil, Parmesan cheese, and olive oil. Heavy cream – We want something with lots of fat as a base for this saucy penne recipe, lower fat content will work but keep in mind it may result in a more liquid-y sauce. Cheese – I like to use something mild and melty in a recipe like this, stronger cheeses like cheddar might over power our flavors. Bacon – Fried up before incorporating. Cooked, shredded chicken is a nice substitute if that’s what’s available. Salt & Pepper – To taste, keep in mind that the bacon will give this dish quite a bit of salt already.
How To Make Roasted Red Pepper And Pecan Penne
Storing Leftover Penne
This dish will last 3 – 4 days sealed well in the fridge and up to 3 months frozen. It can be microwaved to reheat or heated up right in the oven still frozen.
Other Pasta Recipes To Try
Penne with Prosciutto, Tomatoes and Zucchini Penne with Cream and Smoked Salmon Tomato Basil and Spinach Penne Leftover Ham And Cheese Penne Baked Penne With Italian Sausage Crack Chicken Penne Cheesy Taco Pasta
