CHEF JEFF — ONE BYTE AT A TIME: Red Pepper Pesto PastaThis pesto-pasta dish takes a little different approach.
By: Herald Staff Report,
This pesto-pasta dish takes a little different approach.
Red Pepper Pesto Pasta
1 cup drained, jarred, roasted red peppers (see shopping tip)
2 cloves garlic, cut in half
¼ cup fat-free, reduced-sodium chicken broth
3 tablespoons shredded Parmesan cheese, divided
1 tablespoon olive oil
3 tablespoons chopped walnuts, toasted (see cooking tip)
1 12-ounce box multigrain or whole-wheat pasta, such as fusilli, fettuccine or other favorite shape
½ cup fresh basil, cut into strips
Place peppers, garlic, chicken broth, 2½ tablespoons Parmesan cheese, olive oil and walnuts in work bowl of food processor. Process, stopping to scrape down the sides, until mixture is smooth; set aside.
Cook pasta according to package directions; drain. Toss pesto with hot pasta. Divide between 6 bowls and garnish with remaining Parmesan and basil chiffonade.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.