Roasted Red Pepper and Walnut Pesto Pasta with Feta

Roasted Red Pepper and Walnut Pesto Pasta with Feta ingredients

• 1 lb penne or fusilli pasta
• 3 large red bell peppers, halved and deseeded
• 1/2 cup walnuts
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 1/2 cup crumbled feta cheese
• to taste kosher salt
• to taste freshly ground black pepper

How to make Roasted Red Pepper and Walnut Pesto Pasta with Feta

1. Preheat your oven to 400°F (200°C). Arrange the halved red bell peppers, cut-side down, on a baking sheet lined with parchment paper.
2. Roast the peppers for 25-30 minutes, or until the skins are wrinkled and slightly charred. Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes.
3. Once cooled enough to handle, peel the skins from the roasted red peppers. Discard the skins and any remaining seeds.
4. While the peppers cool, toast the 1/2 cup of walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully to prevent burning.
5. In a food processor, combine the peeled roasted red peppers, toasted walnuts, 2 garlic cloves, 1/2 cup of extra virgin olive oil, 2 tablespoons of lemon juice, 1/4 cup of grated Parmesan cheese, and 1/4 cup of fresh basil leaves.
6. Process until the mixture forms a thick, relatively smooth pesto. Season with kosher salt and freshly ground black pepper to taste, then set aside.
7. Bring a large pot of heavily salted water to a rolling boil. Add the penne or fusilli pasta and cook according to package directions until al dente.
8. Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta and transfer it to a large serving bowl or back into the pot.
9. Add the roasted red pepper and walnut pesto to the hot pasta. Toss thoroughly to coat every piece of pasta evenly, adding a few tablespoons of the reserved pasta water as needed to achieve a creamy consistency.
10. Stir in most of the 1/2 cup of crumbled feta cheese, reserving a small amount for garnish. Taste and adjust seasoning if necessary.
11. Serve immediately, garnished with the remaining crumbled feta cheese and an extra sprig of fresh basil.

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