Roasted Red Pepper Pecan Penne

Roasted Red Pepper and Pecan Pesto Penne is that flavor-packed weeknight pasta I make when I want something special in just a half hour. Sweet roasted red peppers join toasted pecans and fragrant basil for a silky sauce that feels restaurant fancy but is so easy.

The first time I tossed pecans into pesto it felt like discovering a secret ingredient. Their buttery flavor has made this recipe my go-to anytime I crave something comforting and bold.

Ingredients

• Pasta such as penne or fettuccine: Hollow pasta holds the sauce well Use a bronze-cut pasta for best texture
• Pecans: Buttery and rich for the unique pesto flavor Use fresh or toasted for deeper taste
• Garlic: Lends sharpness and depth Fresh garlic delivers the most pungent and bright note
• Basil fresh: The herbal foundation of pesto Use leaves with no dark spots or wilting
• Parmesan cheese: Adds salty nutty savor Use real Parmigiano Reggiano for maximum flavor
• Olive oil: Brings everything together Cold-pressed extra virgin boosts aroma
• Roasted red peppers: Bring sweetness Choose peppers with deep color and avoid brands with too much brine
• Heavy cream: Turns the pesto into a velvety sauce Look for high-quality cream with clean taste
• Mozzarella cheese shredded: Melts in for creamy stretches Use whole milk mozzarella if you love richness
• Bacon fried or leftover chicken: For savory heartiness or skip for vegetarian Use crisp bacon or seasoned chicken
• Salt: Season thoughtfully Taste before adding extra
• Pepper: Adds zest and rounds out the flavors Use freshly cracked for better aroma

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with plenty of water and a generous handful of salt Bring to a rolling boil and add the pasta Stir right away so the noodles do not stick Cook until just al dente as the pasta will finish in the sauce Reserve a cup of pasta water before draining

Blend the Pesto Base:

In your food processor combine pecans peeled garlic basil leaves Parmesan cheese olive oil and roasted red peppers Pulse in short bursts until the mixture forms a thick even paste Scrape down the sides as needed Stop processing before it gets too smooth a little texture is lovely

Cook the Creamy Sauce:

Place a large saucepan over medium heat Transfer the red pepper pecan paste to the pan Pour in half the heavy cream and stir to combine As the mixture starts to bubble slowly add shredded mozzarella Stir often and add the rest of the cream gradually if the sauce looks too thick Season generously with salt and pepper Let it cook until the cheese is melted and the sauce is silky

Combine Pasta and Sauce:

Add the drained pasta directly into the pan with the sauce Toss well to coat every piece Add crisp bacon or cooked chicken if you like Gently turn the pasta with tongs for a couple minutes to warm everything together If the sauce is too tight add a splash of reserved pasta water until creamy

Serve and Garnish:

Spoon the finished pasta into bowls Top with extra Parmesan cheese and a twist of pepper Scatter a few basil leaves for a fresh look Serve right away for the best creaminess

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I could talk all day about pecans The way they toast and get almost sweet is what makes this dish unforgettable My kids always ask for extra pecans on top and it turns into a treasure hunt at the table

Storage Tips

To store leftovers let the pasta cool to room temperature first Then move it to an airtight container and keep it in the fridge for up to three days When reheating add a splash of cream or milk and gently warm on the stove This refreshes the sauce and brings back its silky texture Microwaving works in a pinch but the sauce may thicken more

Ingredient Substitutions

If you are out of pecans try walnuts or almonds for a similar crunch For a lighter option you can use half and half instead of heavy cream Sundried tomatoes work well as a replacement for roasted red peppers just soak them first Vegetarian bacon or grilled vegetables make great swaps for the meat duo

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Serving Suggestions

This pasta is delicious with a fresh green salad or roasted broccoli For a complete meal serve with a crusty loaf of bread to mop up extra sauce Sometimes I add a handful of arugula or spinach to the pasta right at the end for more greens and a peppery contrast

Cultural Historical Context

While classic pesto hails from Genoa with pine nuts and basil this modern twist brings an American spirit with southern pecans and roasted peppers The creamy element is a nod to Italian American comfort food traditions making it the kind of recipe that bridges old and new worlds

Frequently Asked Questions

→ Can I use another type of nut instead of pecans?

Yes, walnuts or almonds can be substituted for pecans if desired, though each will slightly change the flavor.

→ What type of pasta works best for this dish?

Penne is classic, but fettuccine or rigatoni also hold the creamy pesto sauce nicely.

→ Is it possible to make this dish vegetarian?

Yes, simply omit the bacon or substitute with vegetarian bacon or sautéed mushrooms.

→ How do I store leftovers?

Transfer leftovers to an airtight container and refrigerate for up to three days. Reheat gently on the stove or in the microwave.

→ Can I make the pesto sauce ahead of time?

Absolutely. The red pepper pecan pesto can be prepared in advance and kept chilled for up to two days before using.