Pasta with Pesto Rosso

4 to 6 Servings

30 minutes

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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


30 minutes


  • 1

    pound farfalle OR fusilli OR other short pasta shape

  • Kosher salt and ground black pepper


Susan S.
August 2, 2022
This recipe is quick, easy and delicious. Great weeknight pasta dish using easy to find ingredients.
Mariano I.
June 26, 2022
Sophisticated flavour and super simple. Added to the family favourites.
Steve S.
September 22, 2022
A Nice, Simple Surprise
I didn't have pine nuts so I substituted unsalted pistachio meats, which have a nice buttery flavor. I used peppers I had roasted on the grill myself because I had them, and was really surprised at how good this is. Peppers--red and green and other sweet peppers, all kinds of chiles--have an amazing rainbow of flavors. Most of the flavor comes from the red peppers, but the cheese and sun-dried tomatoes add up to more than the sum of all the parts. Sort of sweet-tasting, this is wonderfully delicious. I'm going to make it again tonight with a jar of peppers from Trader Joe's but still going to use pistachios.
Laura H.
September 3, 2022
Yum - great for s tasty weekday meal!
Even the leftovers are yum!
Laura M.
October 23, 2022
I was excited about this recipe but in the end my family thought it was just so-so. The acidity of the tomatoes and the peppers etc really left the tummy feeling irritated. The flavor was really lacking. Maybe it would be more flavorful with some tomato paste?