Pepper Pesto Pasta Recipe

I came up with this recipe because we had a lot of tomatoes, basil, and peppers. I am a huge fan of recipes you can freeze and this sauce is one that you can easily freeze and eat with another meal. You can also put this in ice cube trays and use it as a starter for chicken or for fish. It is just a great all around sauce. You can also blend this less and make a soup out of it. I have a husband who is dairy free so you can leave out the cheese. I also have children with nut allergies so I make them the sauce without the pesto. I then put in it a jar and label it “kids”. You just make their version first. This recipe is very easy and healthy. It’s light but hearty. It is the perfect meal for a summer evening and the best way to use all of your fresh in-season produce while it is plentiful and inexpensive.

 

PEPPER PESTO PASTA

By: Real Advice Gal
Preparation Time: 20 minutes
Cook Time: 22 minutes

1 box Dreamfields Penne Rigate
1 tablespoon olive oil
3 large bell peppers (one each of red, yellow, green), sliced
4 whole cloves garlic
1/4 cup sliced red onion
1 cup cherry tomatoes
1/4 cup low sodium, fat-free vegetable broth
2 tablespoons basil pesto
2 pounds turkey sausage links or sausage of your choice
1/2 cup shredded Parmesan cheese
Fresh cilantro sprigs (optional)

Cook pasta according to package directions. Place pasta in large bowl; set aside.

Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook 2 minutes, stirring frequently. Add onion; cook and stir 4 to 5 minutes or until translucent, stirring frequently. Add tomatoes; cook and stir 1 minute.

Place vegetable mixture, broth and pesto in blender container. Blend on low about 10 to 20 seconds or until smooth; set aside.

Add sausage to skillet. Cook 15 to 20 minutes, or until browned and cooked through, turning frequently. Internal temperature should reach 160°F. Slice into 1-inch thick pieces.

Add sausage to pasta; toss to combine. Ladle sauce over pasta. Sprinkle with Parmesan and cilantro sprigs, if desired.

Makes 8 servings.

Nutrition information (1/8 of recipe): 400 calories; 28 g protein; 40 g carbohydrates; 14 g total fat; 3 g saturated fat; 80 mg cholesterol; 680 mg sodium; 6 g total dietary fiber.

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