Thursday, December 30, 2010

What We're Having - Roasted Red Pepper and Walnut Pesto Over Whole Wheat Pasta

Last night we tried a new recipe and it was so DELICIOUS and healthy that I just had to share!

Roasted Red Pepper and Walnut Pesto over Whole Wheat Pasta

Yield:  6 Servings
  • 2 (16-ounce) jars of roasted red peppers (without salt), drained
  • 1/2 cup of your favorite salsa
  • 3/4 cup walnuts, toasted
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 12 ounces whole wheat pasta
Toast walnuts in a 375 degree Fahrenheit oven for about 5 minutes.
Pulse until fairly smooth.  Slowly drizzle in olive oil until well blended.  Cook whole wheat pasta (2 ounces dried per serving) in boiling water for approximately 10-12 minutes.  Drain reserving 2 tablespoons of the cooking water.  Stir pasta and water into warmed sauce and serve.
Note:  Always save a little of the cooking water to mix with the pasta as the starch in the water will allow the sauce to stick better to the pasta.

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1 comment:

Toyin O. said...

Sounds yummy, thanks for sharing.