Spicy Roasted Red Pepper Pesto Pasta Salad | America's Test Kitchen

Name: Spicy Roasted Red Pepper Pesto Pasta Salad | America's Test Kitchen
Ingredients: 1 pound penne pasta or fusilli or campanelle; Salt; 1/4 cup ricotta cheese; 1 1/4 cups jarred roasted red peppers, drained and chopped; 1/2 cup slivered almonds, toasted; 1/4 cup grated Asiago cheese; 1/4 cup extra virgin olive oil; 1 garlic clove, minced; 2 tablespoons chopped fresh parsley leaves; 1/4 teaspoon red pepper flakes

www.americastestkitchen.com

In the heat of summer, a cool pasta salad tossed with a light, fresh vegetable puree sounds like an appealing supper. Unfortunately, most such recipes turn out bland and dry.

Keywords

Side Dishes
Vegetables
Salads

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