Easy Roasted Bell Pepper Pesto Pasta
Roasted Bell Pepper Pesto Pasta
Pesto sauce with any pasta is one of my favorite dishes. Enjoyed any time of year or even any time of day, a warm bowl of herby noodles is a comforting meal. This pesto is a little different than traditional basil pesto. It uses a combination or roasted bell peppers and salty black olives to create a textured pesto sauce that pairs really great with penne pasta and some crunchy greens. The salty olives contrast so nicely to sweet roasted peppers, whose natural sugars are highlighted when cooked.
The green in this recipe is arugula, which is spicy when tasted alone, but helps elevate the peppers and olives in this sauce. Every time I make this pesto, it brings me back to family pasta night when my mom would make large batches of this sauce in anticipation for some very hungry kids! I hope you enjoy this family favorite that I have tugged and tweaked into this delicious recipe.
Notes and Tips for Roasted Bell Pepper Pesto:
The bell peppers need to be roasted in the oven, sautéed in a skillet, or grilled. All methods work well. I usually opt for the skillet saute as I can throw my garlic cloves in a the same time. The grill method does a good job at creating the nice char flavor that adds depth and richness to any dish.
If you opt in for the grill method, make sure to remove the charred skin before blending the pesto together, this avoids your pesto tasting burnt. The best way to do this is to place the charred peppers in a bowl covered with plastic wrap or in a sealed container. This will steam the peppers and the skin can be wiped off with a kitchen towel or paper towel easily.
The bell pepper color does not matter, though some swear by a certain color. If you are a fan of a particular shade, feel free to make your pesto from just one type.
Black olives are best for this. Other olives are too salty and would overwhelm the other flavors so I recommend sticking with black olives.
Can I use Basil For this Pesto?
I have made this pesto with both basil and arugula. I prefer arugula as it balances out the sweet peppers and salty olives with its bitterness. Basil still tastes great, but your end result will be much more mild in flavor. Arugula also keeps better in the fridge, making it my preferred choice if I am trying to prepare sauces at the start of the week.
Can This Pesto Be Made Dairy Free?
If you prefer a dairy free option, you can substitute the 1/4 cup of parmesan cheese 1/4 cup of nutritional yeast. I also have a great dairy free pesto recipe that uses nutritional yeast.
Store this pesto up to 1 week in the fridge in an airtight container. You may find separation occurs between uses but that is just the water from your peppers. Give it a stir and enjoy for many meals!
What To Serve With Bell Pepper Pesto and Penne:
This pesto is light but very flavorful, which means it goes with a lot of different flavors. I like to add protein and veggies to these bowls when I make them for dinner to make sure I am very full and satisfied. This bell pepper pasta would go wonderful with shredded chicken or tofu added for some protein. I have also listed some of my favorite pairings that would elevate this meal. Let me know which one you use in the comments below!
My Kale Salad recipe would be an excellent side dish for this!
My Lemon Dill Chicken would be a good protein option for these pasta bowls to really make it a complete meal!
My Flank Steak in Soy Marinade would pair well the pesto flavors and would make sure you are full!
Ingredients For Roasted Bell Pepper Pesto Bowls:
Recipe:
- 10 oz penne pasta, cook your pasta al dente according to package instructions. The pasta will continue to cook when you add it to the skillet.
- 3-4 medium bell peppers Any color!
- 1 can olives Black olives are best but you can use green olives if you like the flavor.
- 3 cloves of garlic Raw garlic is best for pesto.
- 1/4 cup olive oil + 2 Tbs Add olive oil as needed when blending. Depending on how large the bell peppers are, you may need more olive oil
- 1/2 tsp salt, to taste
- 2 cups packed arugula + 1 handful for topping. The arugula adds spice and texture.
- 1/4 cup parmesan cheese + 2 Tbs for topping. You can add more!
- 1 tsp Black Pepper, to taste
- approx 10 cherry tomatoes You can also use regular tomoatoes of choice. Cherry Tomatoes have a nice sweet flavor.
Steps For Bell Pepper Pesto Pasta Bowls:
Make the Bell Pepper Pesto:
Wash and chop the bell peppers into strips or chunks.
Heat a skillet to medium heat with 2 Tbs of olive oil.
Saute the peppers and garlic for 15 minutes or until most of the peppers have browned and the garlic is very soft.
Set aside the sautéed peppers and garlic to cool.
While cooling, prepare your pasta according to instructions and set aside.
Using a food processor add 1/4 cup olive oil and 1/4 cup parmesan cheese. Blend until smooth.
Slowly add in the peppers and garlic and blend.
Add in 3/4 can of olives and blend. Save the rest of the olives as topping.
Add in the arugula about 1/4 at a time. Blend until finely mixed.
Add in salt and pepper, blend for final time and taste.
Adjust seasonings, set aside
2. Combine the Pesto with Cooked Pasta:
Chop your cherry tomatoes in half
In a large skillet, toss in the cooked pasta, baby tomatoes, and extra arugula.
Add in a healthy portion of pesto and mix until all the noodles are coated.
Top with cheese, chicken, or kale and Enjoy!
A Creamy Roasted Bell Pepper Pesto Sauce
Ingredients
- 3-4 medium bell peppers
- 1 can olives
- 3 cloves of garlic
- 1/4 cup olive oil +2 Tbs
- 1/2 tsp salt, to taste
- 2 cups packed arugula
- 1/4 cup parmesan cheese
- 10 oz penne pasta, cooked according to package
- 2 Tbs Parmesan for topping
- 1 tsp Black Pepper, to taste
- 10 cherry tomatoes, to taste
- Roasted Bell Pepper Pesto