Ingredients
Method
- Prepare the Pesto: Place the drained roasted red peppers, olive oil, garlic, nuts, Parmesan cheese, and lemon juice into a food processor or high-speed blender. Pulse until finely chopped, then blend until smooth. Taste and season with salt and pepper as needed. If the mixture is too thick, add a teaspoon of water to loosen it slightly. Set aside.
- Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta cooking water. This is crucial for binding the sauce.
- Combine: Drain the pasta but do not rinse it. Return the hot pasta to the pot or a large skillet over low heat. Add the roasted red pepper pesto directly to the hot pasta. Toss vigorously, adding reserved pasta water one tablespoon at a time until the sauce becomes creamy and coats every piece of pasta evenly.
- Serve: Remove from heat immediately to prevent the cheese from separating. Serve warm, garnished with fresh basil or a pinch of red pepper flakes if desired.
Nutrition
Notes
I make this when I need dinner on the table in twenty minutes but still want something that feels intentional. A quick toss with pasta water creates an emulsion that clings to every noodle, so you never end up with dry or saucy pools at the bottom of the bowl.