Red Pepper Pesto Macaroni is a savory and fresh recipe to add to your summer rotation. This red pesto is a bit different from the Sicilian one, as it is made with red peppers and red chili pepper, whole the Sicilian one uses fresh tomatoes and not red peppers.
This recipe is spicy and creamy thanks to the ricotta and almonds, with some notes of sharpness given by the pecorino and the sundried tomatoes. It is a rich pesto and extremely tasty, that develops heat slowly.
Why you’ll love Red Pepper Pesto
– This recipe is quick and easy to make.
– This recipe will require only a few ingredients.
– It can be easily adapted to vegan diets.
– In addition, it is also packed with nutrients such as Vitamin C from the peppers, magnesium from the almonds and calcium from the cheese.
Red Pepper Pesto ingredients
Like most Italian recipes, Red Pepper Pesto requires a few good quality fresh ingredients, that blended together create a flavorful sauce.
Red peppers: July is the perfect time to savor these gems as they are in season. Check out my Simply Roasted Bell Peppers recipe to prepare a massive jar of this veggie that you can use in several recipes, including Red Pepper Pesto.
Sun-dried tomatoes: They give a salty and distinctive flavor to the dish. I recommend using sun-dried tomatoes preserved in oil as they are easy to blend. If you will go for dry sun-dried tomatoes, consider to soak them in warm water for 10 minutes, then proceed as per the recipe instructions.
Red onions: Unlike Classic Ligurian Pesto, this recipe calls for red onions instead of garlic. Red onions are in fact sweeter than other varieties, adding taste to the dish.
Almonds: Almonds are widely used in south Italy. They are a great source of protein, omega 3 and magnesium.
Basil: a few leaves go a long way to add some freshness to the recipe, in addition this herb is rich in antioxidants.
Oregano: in use since the ancient time, it is one of the most used Mediterranean herbs to add flavor to the dish. It has anti-inflammatory properties.
Ricotta: We will use here fresh ricotta, a light cheese that adds some creaminess, without overpowering the taste.
Pecorino: This cheese will add saltiness and creaminess.
Chili flakes: As this is a Calabrian-inspired dish, you have to use chili. I add a teaspoon, you can dose it as you like.
Macaroni: I like picking pasta shapes according to the sauce and I think that Macaroni is a cute and popular shape that will collect more of the red pesto sauce.
How to make Red Pepper Pesto
Gather all your ingredients and saute the onion in a bit of oil. Add in a bowl all the ingredients except the ricotta, blend them using an immersion blender.
Once you have blended all the ingredients, add the ricotta. It is better to whip the ricotta in the sauce by hand. Being a fresh cheese, if you blend ricotta with all the other ingredients, it will liquefy and lose its consistency.
The red pesto in this recipe will result in a spread that has saltiness thanks to the sun-dried tomatoes and pecorino cheese, creaminess due to the ricotta and olive oil and crunchiness from the almonds.
The sauce will keep in the refrigerator for 1 week and you can use it in a variety of ways. One of this is Red Pepper Pesto Macaroni, in this post. Other alternatives are to use it as a dip with some cheese, crudité and crackers, that will make it an ideal quick lunch snack or a healthy aperitive.
Red Pepper Pesto substitutions and variations
This recipe is ideal for vegetarians. To make this recipe vegan, skip the cheese. If you want to make this recipe gluten-free, use a gluten-free pasta.
In case you cannot find Pecorino cheese, you can sub it with Parmesan. If you want additional fiber, consider using whole wheat pasta.
More Pesto Recipes
Kale Cannellini Salad with Arugula Mint Pesto
Pesto Salad with Shrimp and Mixed Grains
If you serve it as a dip, consider using it for your Italian Antipasto Platter.
Storing Suggestions
A jar of Red Pepper Pesto will last 7 days in your refrigerator, in a glass jar or air tight container.
Which wine to pair with a Red Pepper Pesto Macaroni
Red Pepper Pesto Macaroni definitely calls for a white wine pairing.
My recommendation for a wine pairing with this dish is a Viognier from Sicily. This wine presents yellow fruits and fresh herbs notes. For this reason, it is an ideal pairing to smooth the creaminess and saltiness of the red pesto macaroni.
Since Viognier is a particular wine, a more popular choice would be instead a Sauvignon Blanc, with its grassy and herbaceous notes.
Equipment
- Blender
- glass jar
Ingredients
- 2 tbsp onion red, chopped
- 1 cup simply roasted bell peppers
- 2 tbsp tomatoes sun-dried
- 2 tbsp basil chopped
- 1 tsp oregan dried
- 2½ tbsp almond slivered, unsalted
- 2 tbsp olive oil extra virgin
- 1 tsp red pepper (chili flakes) crushed
- ½ cup pecorino grated
- ¼ tsp salt
- 1/2 cup ricotta
Instructions
- Saute the onion in a pan with hot olive oil. Cook it until translucent, being careful to not burn it.
- Add all the ingredients above, except the ricotta in a bowl and with an immersion blender, blend until creamy.
- Add the ricotta and blend it in by hand.
- Transfer the sauce in a glass jar, keep it refrigerated and use it within 1 week.
Notes
- It is better to whip the ricotta in the sauce by hand. Being a fresh cheese, if you blend ricotta, it will liquefy and lose its consistency.
- I recommend using Badia Spices: Oregano and Crushed Red Pepper.
Nutrition
If you want to use this pesto to toss your macaroni, follow the steps below and check my tips on how to make the perfect pasta in the notes.
Ingredients
For the Pasta
- 1 l water
- 2 tbsp salt
- 10 oz pasta linguine
- 6 tbsp red pepper pesto
- 4 tbsp almonds slivered and toasted
- 1 tbsp olive oil extra virgin
Instructions
To make the Pasta
- Put a pot of water on the stovetop. Add the salt and bring to a boil.
- When the water is boiling, add the pasta.
- Cook as per the time in the instructions. It should be al dente.
- Remove the pot from the stove and put it under the sink. Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
- Transfer the pasta to a bowl, toss it with the pesto, some toasted almonds and serve it.
Notes
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
- Once you switch off the stove, quickly take the pot to your sink and add a bit of cold running water to stop the cooking – this will ensure your pasta is “al dente” (firm to the tooth).
- Add 2 tablespoons of the pasta cooking water to your sauce, which will help it better coat your pasta.
Nutrition
Recipe cards powered by WP Recipe Maker.
