Roasted Red Pepper Pecan Penne (Printer-Friendly)
Creamy penne pasta blended with roasted red pepper, toasted pecans, and Parmesan for bold, nutty flavor.
# What You’ll Need to Cook:
→ Pasta
01 -
340 g pasta, such as penne or fettuccine
→ Pesto Sauce
02 -
120 g pecans
03 -
5 garlic cloves
04 -
15 g fresh basil leaves
05 -
45 g Parmesan cheese, grated
06 -
60 ml extra-virgin olive oil
07 -
170 g roasted red peppers, drained (approx. 1 small jar)
→ Sauce Enrichment
08 -
240 ml heavy cream, divided
09 -
115 g mozzarella cheese, shredded
→ Protein
10 -
6 slices cooked bacon or cooked chicken, chopped
→ Seasoning
11 -
0.5 teaspoon salt, or to taste
12 -
0.5 teaspoon black pepper, or to taste
→ Garnish
13 -
Additional grated Parmesan cheese, for serving
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
02 -
In a food processor, combine pecans, garlic cloves, basil, Parmesan cheese, olive oil, and roasted red peppers. Process until a coarse paste forms.
03 -
Transfer the pesto mixture to a large saucepan over medium heat. Add 120 ml heavy cream and cook until starting to simmer.
04 -
Stir in shredded mozzarella. If the sauce is too thick, add the remaining 120 ml heavy cream. Season with salt and black pepper to taste.
05 -
Add the cooked pasta and bacon or chicken to the sauce. Toss thoroughly to coat. Plate and finish with extra grated Parmesan as desired.
# Extra Cooking Tips:
01 -
Store cooled leftovers in a sealed container in the refrigerator for up to three days.