15 Minute Pesto Rosso Pasta (Red Pesto Pasta)
Pesto rosso pasta is a pasta dish made with a delicious homemade savory sauce. This easy weeknight meal comes together in only 15 minutes and is both dairy free and gluten free.
Ingredients
- 12 ounces pasta of choice I used fusilli
Red Pesto Sauce (Pesto Rosso)
- 8.5 ounce jar oil-packed sun-dried tomatoes see notes below
- 1 roasted red pepper from a jar
- ½ cup fresh basil leaves
- ⅓ cup toasted walnuts
- 1 tablespoon nutritional yeast
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves
- ½ lemon, juiced
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta in a pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
- Add all the pesto ingredients to the bowl of a food processor including the oil from the jar of sun-dried tomatoes. Blend until everything is well combined and has reached your desired consistency.
- Place the cooked pasta back in the pot and place it over medium-low heat. Add in the red pesto sauce and toss to combine. Add in a little of the reserved pasta water if needed. Season to taste with more salt and pepper as needed.
Notes
See the blog post for storage tips.