{"id":146125,"date":"2023-07-21T14:30:09","date_gmt":"2023-07-21T14:30:09","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=recipes&#038;p=146125"},"modified":"2025-09-10T15:45:57","modified_gmt":"2025-09-10T15:45:57","slug":"pappardelle-with-roasted-red-pepper-pesto-2","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/pappardelle-with-roasted-red-pepper-pesto-2\/146125\/","title":{"rendered":"Pappardelle with Roasted Red Pepper Pesto"},"content":{"rendered":"<h1>Get the Pappardelle with Roasted Red Pepper Pesto Recipe<\/h1>\n<p>Here\u2019s an inventive recipe that features a roasted red pepper pesto versus a ragu. Roasted red pepper is a flavorful alternative to pesto. Similar to fettuccini, Pappardelle is a wide, flat pasta able to hold thick sauces.<\/p>\n<p>Try this Pappardelle with Roasted Red Pepper Pesto Recipe:<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Pappardelle with Roasted Red Pepper Pesto<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Entree<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Pizza Today<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Large red bell pepper, halved and trimmed<\/li>\n<li class=\"ingredient\">3 garlic cloves garlic, peeled<\/li>\n<li class=\"ingredient\">\u00be cup walnuts, chopped<\/li>\n<li class=\"ingredient\">\u00bd cup sun-dried tomatoes, drained<\/li>\n<li class=\"ingredient\">\u00bd cup fresh basil, plus 4 leaves for garnish<\/li>\n<li class=\"ingredient\">\u00bd cup grated Parmesan cheese (or Pecorino)<\/li>\n<li class=\"ingredient\">Salt and pepper to taste<\/li>\n<li class=\"ingredient\">\u00bd cup extra-virgin olive oil<\/li>\n<li class=\"ingredient\">1-pound box pappardelle noodles<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place red-pepper halves skin-side down on an oven rack in 400 F oven. Roast 15-20 minutes, or until the skin shrivels. Set aside to cool.<\/li>\n<li class=\"instruction\">In a medium saucepan, cover garlic cloves with cold water; bring to boil. Reduce heat; simmer for 5 minutes until softened.<\/li>\n<li class=\"instruction\">Remove the garlic with a slotted spoon; set aside.<\/li>\n<li class=\"instruction\">Reserve water in the pan.<\/li>\n<li class=\"instruction\">Toast walnuts in a warmed frying pan (without oil), stirring constantly, over medium-high heat just until they start to turn golden. Remove from heat; place on paper towels.<\/li>\n<li class=\"instruction\">Place sun-dried tomatoes in the saucepan with reserved water, adding more water to cover as necessary. Bring to a boil, then simmer for about 10 minutes. Remove with a slotted spoon; set aside and blot to dry.<\/li>\n<li class=\"instruction\">Reserve the water in the pan.<\/li>\n<li class=\"instruction\">In a food processor, blend roasted red pepper, garlic, walnuts and sun-dried tomato with fresh basil, Parmesan, and salt and pepper to taste. Add the olive oil slowly until the mixture is smooth.<\/li>\n<li class=\"instruction\">Set the pesto aside. (You can freeze or refrigerate for later use.)<\/li>\n<li class=\"instruction\">Prepare pasta according to directions; drain, reserving \u00bc-cup pasta water.<\/li>\n<li class=\"instruction\">Transfer the pesto to a large serving bowl; add pasta, mixing in pasta water until a creamy consistency is achieved.<\/li>\n<li class=\"instruction\">Garnish with basil leaves and serve with additional grated cheese.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p><a href=\"https:\/\/pizzatoday.com\/topics\/menu-development\/winning-pasta-dishes\/\" target=\"_blank\" rel=\"noopener\">Explore more Winning Pasta Dishes.<\/a><\/p>\n","protected":false},"author":18,"featured_media":0,"template":"","categories":[3274],"tags":[2539,2540],"topic":[3248],"class_list":["post-146125","recipes","type-recipes","status-publish","hentry","category-recipe","tag-pappardelle-with-roasted-red-pepper-pesto","tag-pasta-recipe","topic-entrees"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pappardelle with Roasted Red Pepper Pesto - Pizza Today<\/title>\n<meta name=\"description\" content=\"Get the Pappardelle with Roasted Red Pepper Pesto Recipe. What is the purpose of Pappardelle. Pasta shapes hold heavy sauces.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/recipes\/pappardelle-with-roasted-red-pepper-pesto-2\/146125\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pappardelle with Roasted Red Pepper Pesto\" \/>\n<meta property=\"og:description\" content=\"Get the Pappardelle with Roasted Red Pepper Pesto Recipe. What is the purpose of Pappardelle. 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