Pasta with Red Bell Pepper and Sun Dried Tomato Pesto Recipe

Pasta with Red Bell Pepper and Sun Dried Tomato Pesto picture


Preparation Time30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Red bell peppers18 Ounce, roasted, peeled, stemmed, and seeded (Three Medium 6 Ounces Each Pieces)
 Sun dried tomatoes12
 Garlic clove1 Medium, chopped fine
 Reduced chicken broth6 Tablespoon
 Toasted pine nuts3 Tablespoon
 Shredded basil1 1⁄2 Tablespoon (Use Fresh Ones)
 Chopped fresh italian parsley1 1⁄2 Tablespoon
 Lemon juice1 1⁄2 Tablespoon
 Sugar1⁄2 Tablespoon
 Grated parmesan cheese1 Ounce
 Pasta1 Pound, cooked, drained

Nutrition Facts

Serving size

Calories 596 Calories from Fat 108

% Daily Value*

Total Fat 12 g19%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 6.2 mg

Sodium 299.5 mg12.5%

Total Carbohydrates 98 g32.8%

Dietary Fiber 8.1 g32.6%

Sugars 14.3 g

Protein 21 g41.8%

Vitamin A 97.1% Vitamin C 294.5%

Calcium 11.6% Iron 24%

*Based on a 2000 Calorie diet


Put all the ingredients in a food processor fitted with the metal blade.
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Toss with cooked pasta the moment the pasta has been drained.