Roasted Red Pepper Pecan Penne (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
340 g penne or fettuccine pasta
02 -
1 cup (110 g) pecans
03 -
5 cloves garlic
04 -
120 ml fresh basil leaves
05 -
50 g Parmesan cheese, grated
06 -
60 ml olive oil
07 -
150 g roasted red peppers (approx. 1 small jar), drained
08 -
240 ml heavy cream
09 -
100 g mozzarella cheese, shredded
10 -
6 slices bacon, cooked and chopped or equivalent amount of leftover cooked chicken
11 -
0.5 teaspoon salt, or to taste
12 -
0.5 teaspoon black pepper, or to taste
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and reserve.
02 -
In a food processor, combine pecans, garlic cloves, basil leaves, Parmesan, olive oil, and roasted red peppers. Blend until a coarse paste forms, scraping down sides as needed.
03 -
Transfer the red pepper pesto paste to a medium saucepan over medium heat. Stir in half of the heavy cream (120 ml) and cook until the mixture begins to simmer. Gradually add shredded mozzarella and the remaining cream if the sauce appears too thick.
04 -
Season the sauce with salt and black pepper to taste. Stir until cheese is fully melted and the sauce is smooth.
05 -
Add the cooked pasta and bacon (or chicken) to the saucepan. Toss thoroughly to coat the pasta evenly with the sauce.
06 -
Plate the pasta and top with additional grated Parmesan if desired. Serve immediately.
# Helpful Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.