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Easy Pappardelle with Creamy Roasted Red Pepper Pesto Sauce

Whip up a delightful pappardelle pasta dish featuring a creamy roasted red pepper pesto sauce that's delightfully indulgent and easy to prepare. Perfect for a quick weeknight dinner or your next weekend gathering.
4
21 min
TOTAL TIME
631
CALORIES
$3.02
PER SERVING
Easy Pappardelle with Creamy Roasted Red Pepper Pesto Sauce
Ingredients
12 INGREDIENTS
4 SERVINGS
Basil Pesto
1/2 cup basil pesto
Fresh Basil Leaves
1/4 cup fresh basil leaves
chopped
Kosher Salt
1/2 tsp kosher salt
for sauce
Pappardelle Pasta
16 oz pappardelle pasta
Kosher Salt
1 tbsp kosher salt
for boiling water
Garlic
3 cloves garlic
minced
Grated Pecorino Romano Cheese
1/4 cup grated pecorino romano cheese
Pasta Cooking Water
1/4 cup pasta cooking water
Roasted Red Peppers
1 cup roasted red peppers
roughly chopped
Whole Almonds
1/4 cup whole almonds
roasted
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Canned Diced Tomatoes
1 cup canned diced tomatoes
drained
Directions
START WITH
10 min
PREP TIME
11 min
COOK TIME
21 min
TOTAL TIME
1
Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook the pappardelle pasta according to package directions until al dente, about 8 minutes. Scoop out and reserve 1/4 cup of the pasta cooking water, then drain the pasta.
SAUCE
2
In a food processor or blender, combine the chopped roasted red peppers, drained diced tomatoes, roasted almonds, minced garlic, 1/2 teaspoon kosher salt, and store-bought basil pesto. Process until the mixture forms a smooth sauce.
3
Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Pour the red pepper pesto sauce mixture into the skillet and cook for 2 to 3 minutes, stirring occasionally.
4
Add the reserved pasta cooking water to the sauce and stir to combine. Cook for an additional minute, allowing the sauce to thicken slightly.
FINISH WITH
5
Transfer the cooked pappardelle to the skillet with the sauce and gently toss to coat the pasta evenly.
6
Serve the pappardelle in bowls, garnished with chopped basil leaves and grated Pecorino Romano cheese. Enjoy!
Health Info
Macros
72g
CARBS
34g
FAT
21g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
What type of sauce goes best with pappardelle?
How long do I cook pappardelle pasta for?
How do I prevent my pappardelle from sticking together?
How do I know when my pappardelle pasta is cooked?
Do I need to use fresh or dry pappardelle?
Should I rinse the pasta after cooking?
Should I add oil to prevent the pasta from sticking?
When should I add sauce to the pappardelle?
Can I substitute another type of pasta for pappardelle?
Can I make pappardelle without using egg?