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Categories:Viewed: 46 - Published at: 9 months ago
Ingredients
- 1 jar (16 Oz. Size) Roasted Red Peppers (about 2 Cups), Drained
- 3/4 cups Fresh Basil Leaves, Torn Or Rough Chopped
- 3 cloves Garlic, Rough Chopped
- 1 Tablespoon Balsamic Vinegar
- 2 teaspoons Rice Vinegar
- 1 teaspoon Salt
- 1 cup Grated Fresh Parmesan Cheese, Plus More For Topping
- 1/2 cups Extra Virgin Olive Oil
- 1/2 pounds Dry Angel Hair Pasta
Method
- Put the pasta water on to boil (amount per pasta package directions) while preparing pesto.
- In a blender, put the roasted red peppers (drained), basil leaves, and garlic cloves.
- Pulse a few times to get ingredients chopped together.
- It does not have to be smooth at this point.
- Add the balsamic vinegar, rice vinegar, and salt.
- Pulse a few more times.
- Add the grated Parmesan cheese.
- Blend on medium speed.
- With the blender running, slowly add the olive oil.
- Continue blending until mixture is well blended.
- Prepare pasta according to package directions.
- Be sure to take pasta only to al dente stage.
- It will absorb more moisture from the pesto.
- Drain pasta, leaving about 1/4 cup of cooking water in the bottom of the pot.
- Return pasta to pot.
- Add pesto to the pasta and toss well to coat.
- Serve immediately and pass more grated Parmesan for sprinkling on top of pasta, if desired.
