Sicily’s pesto rosso is bright, bold and easily made from pantry basics.

Pasta with Pesto Rosso

Name: Pasta with Pesto Rosso
Cook time: 30 min
Total time: 30 min
Yield: 4 to 6 Servings
Ingredients: 1 pound farfalle OR fusilli OR other short pasta shape; Kosher salt and ground black pepper; 1 1/2 cups roasted red peppers, patted dry and roughly chopped; 2 ounces (without rind) pecorino Romano cheese, cut into rough 1-inch pieces, plus finely grated pecorino Romano to serve; 1 medium garlic clove, smashed and peeled; 1/2 cup extra-virgin olive oil, plus more to serve; 1/2 cup pine nuts OR slivered almonds; 1/4 cup drained oil-packed sun-dried tomatoes, roughly chopped; 1/2 teaspoon red pepper flakes

Appears in July-August 2022

30 minutes

This rich, intensely flavored red pesto gets savoriness from pecorino and garlic, sweetness from roasted peppers and sun-dried tomatoes, and richness from nuts and olive oil. Though great tossed with pasta, also try stirring it into risotto or other cooked grains. You can make the pesto in advance and store it in an airtight container in the refrigerator for up to two days.

4 to 6

Servings

30 minutes

Ingredients

1

pound farfalle OR fusilli OR other short pasta shape
Kosher salt and ground black pepper

Directions

01

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain and return the pasta to the pot.

Reviews

Susan S.

August 2, 2022

Delicious

This recipe is quick, easy and delicious. Great weeknight pasta dish using easy to find ingredients.

Mariano I.

June 26, 2022

Excellent

Sophisticated flavour and super simple. Added to the family favourites.

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Pasta with Pesto Rosso