Pasta Pesto Rosso Recipes

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

Steps:

• Cut dried tomatoes into short strips (note: this takes time).
• Dice bell pepper and cut zucchini into slices.
• In a saucepan heat oil. Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant. Add water, tomato paste and salt and pepper. Simmer for 5-8 minutes until sauce looks nice to you.
• Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes. Then add bell pepper, zucchini and broccoli. Cook for another 4-6 minutes until veggies are tender.
• Drain pasta and veggies.
• Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.