Three Pepper Pesto Pasta

Brighten up your dinner table with this vibrant and flavorful Three Pepper Pesto Pasta! This delightful recipe combines perfectly al dente penne pasta with a bold and creamy homemade basil pesto, complemented by the smoky sweetness of roasted red, yellow, and green bell peppers. The addition of fresh garlic, Parmesan cheese, and optional red chili adds depth and a touch of heat to the dish, while the roasted peppers provide a burst of color and texture. Ready in just 40 minutes, this recipe is ideal for a quick weeknight dinner or an impressive meal for guests. Serve it warm with a sprinkle of extra Parmesan for the perfect finishing touch. Whether you're a pesto lover or simply crave a fresh and wholesome pasta dish, this Three Pepper Pesto Pasta is sure to become a new favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Green bell pepper
• 2 cups Fresh basil leaves
• 3 cloves Garlic
• 0.25 cup Pine nuts
• 0.5 cup Grated Parmesan cheese
• 0.33 cup Extra virgin olive oil
• 1 small Red chili (optional, for spice)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the red, yellow, and green bell peppers in half, removing the seeds and stems. Place them cut side down on a baking sheet lined with parchment paper.

Step 3

Roast the peppers for 15-20 minutes until the skins are lightly charred and wrinkled. Remove from the oven, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.

Step 4

While the peppers roast, cook the penne pasta according to the package instructions in salted water until al dente. Drain and set aside.

Step 5

To make the pesto, combine the basil leaves, garlic, pine nuts, Parmesan cheese, and optional red chili in a food processor. Pulse until the ingredients are finely chopped.

Step 6

While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and black pepper to taste. Set aside.

Step 7

Peel the skin off the roasted peppers once they are cool enough to handle, then slice them into thin strips.

Step 8

In a large skillet over medium heat, toss the cooked pasta with the pesto sauce until evenly coated. Add the roasted pepper strips and toss gently.

Step 9

Serve the Three Pepper Pesto Pasta warm, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	1015.3 grams (1015.3g)

Amount per serving	% Daily Value*
Calories	2389

Total Fat 116.50g	149%
Saturated Fat 20.50g	102%
Polyunsaturated Fat 11.60g
Cholesterol 40mg	13%
Sodium 3056mg	133%
Total Carbohydrate 285.50g	104%
Dietary Fiber 22.60g	81%
Total Sugars 10.00g
Protein 69.80g	140%

Vitamin D 0IU	0%
Calcium 556mg	43%
Iron 17mg	97%
Potassium 2050mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 11.3%

Carbs: 46.2%