Penne with Red Pepper Pesto (Pesto Calabrese)
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
Keywords
- Italian
- Europe
- Fruits & Vegetables
- Vegetables
- Grains
- Rice & Beans
- ATK Staff Pick
- Vegetarian
- Weeknight
- Main Courses
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Cooking tools:
- Food processor
- Nonstick skillet
- Pot
- Colander
- Grater
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 3 red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips (5 cups)
- 3 tablespoons extra-virgin olive oil
- Salt
- pepper
- 1 small onion, chopped
- 1 plum tomato, cored, seeded, and chopped
- 1/3 cup chopped fresh basil
- 1/2-3/4 teaspoon red pepper flakes
- 1 teaspoon garlic, minced to paste
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon white wine vinegar
- 1 pound penne
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