Red Pepper & Pesto Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare peppers

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil. Halve and seed the red bell peppers, or leave whole for blistering. Toss peppers with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper; spread cut-side down (if halved) on the sheet.

Roast for 20–25 minutes until skins are blistered and edges char. If left whole, turn once for even charring. Remove from oven and transfer peppers to a heatproof bowl; cover tightly with plastic wrap or a lid for 10 minutes to steam (this loosens skins).

Peel skins off the peppers, discard skins and seeds, and slice or roughly chop roasted peppers into 1/2–1 inch strips. Taste and adjust seasoning if needed.

While peppers roast and pasta cooks, make the basil pesto base. In a food processor, combine 2 cups packed fresh basil, 2 garlic cloves, 3 tablespoons pine nuts, and 1 cup grated Parmesan. Pulse until coarsely chopped.

With the processor running, slowly drizzle in 1 cup extra-virgin olive oil until a smooth, emulsified pesto forms. Scrape down the bowl as needed.

Transfer about 1 cup of the pesto mixture to a medium saucepan over low heat. Stir in 1 cup heavy cream and 1 tablespoon lemon juice. Warm gently, stirring, until the cream is hot but not boiling (3–5 minutes). Taste and season with salt and freshly ground black pepper to taste.

In a large skillet or the pot used for pasta, melt 1 tablespoon butter over medium heat. Add the roasted red pepper pieces and sauté 1–2 minutes to warm and release flavor.

Add the warmed pesto cream to the skillet with peppers. Stir to combine. Add cooked linguine and toss to coat. If the sauce seems thick, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until you reach a silky, clingy consistency.

Cook together over low heat for 1–2 minutes to let flavors marry. Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes for a touch of heat.

Remove from heat. Stir in grated Parmesan (¼ cup) for extra creaminess and check final seasoning.

Divide pasta among 4 plates. Top with additional grated Parmesan and garnish with fresh basil leaves. Serve immediately.