Simple Roasted Red Pepper Pasta.
Simple Roasted Red Pepper Pasta....With all the fresh burrata... This dinner needs to be a weekly staple, it's THAT good.
Servings: 6 Servings
Calories: 539kcal
Ingredients
- 1 (16 ounce) jar roasted red peppers or 2 roasted red peppers
- 1/2 cup oil packed sun-dried tomatoes oil drained + reserved
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
- 1/2 cup grated parmesan omit if vegan
- 1 pound short or long cut pasta use gluten free if needed
- 1 bunch fresh basil roughly chopped
- 2 handfuls fresh arugula or watercress
- 8 ounces fresh buffalo mozzarella or burrata cheese torn
- pepper + crushed red pepper to taste
- fresh figs + toasted pine nuts for serving (optional)
Instructions
- Combine the roasted red peppers, sun-dried tomatoes, garlic, salt, nuts and parmesan in a blender or food processor. Add 1/4 cup of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the basil and toss. Thin the sauce as desired with more pasta cooking water.
- Divide the pasta among plates or bowls and top with fresh arugula, mozzarella, figs and nuts. EAT!
Nutrition
Calories: 539kcal | Carbohydrates: 60g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 701mg | Potassium: 380mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1335IU | Vitamin C: 9.7mg | Calcium: 957mg | Iron: 1.8mg
