Wednesday, November 6, 2013

Roasted Red Pepper Pesto Greek-Inspired Pasta

That title is a mouthful!  This pasta was quite simple and very enjoyable.  I really enjoyed all the flavors together.  I used mini bow ties for this recipe.  The leftovers were also good- just add another sprinkle of feta.
Roasted Red Pepper Pesto Greek-Inspired Pasta
adapted from Closet Cooking

1 pound pasta
1/2 cup greek style roasted red pepper pesto, recipe follows
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful parsley (chopped)
1/2 cup feta (crumbled)

1.  Cook the pasta as directed on the package.  Drain, reserving 1/4 cup of the pasta water.  Toss the pasta with the pesto, pasta water (may not need all of it), olives and parsley.  Serve garnished with crumbled feta.

Greek Style Roasted Red Pepper Pesto
(makes 1/2 cup)

2 large roasted red peppers (or equivalent amount; jarred)
1 tablespoons fresh oregano (optional)
2 cloves garlic (chopped)
2 tablespoons pine nuts (toasted)
2 tablespoons feta (crumbled)
2 tablespoons olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste

1. Place everything into a food processor and puree. 
**This post and photos are property of **

No comments: