Penne with red pepper pesto

Stephania Mitsides


Preparation Time:

35 min

Cooking Time:

10 min


4 servings

Related Video

Made with



  • 1 pack Mitsides penne 500g
  • 2 large red peppers
  • 5-6 cherry tomatoes
  • 2 cloves of garlic
  • ¼ cup olive oil
  • ½ cup Parmesan
  • 1 tablespoon basil leaves, finely chopped
  • 2 tablespoons pine nuts, roasted
  • 2 spoons of almonds, roasted
  • salt and pepper


Preheat the oven to 180 ° C. Cut the peppers in the middle and remove the seeds. Place peppers, cherry tomatoes and garlic (skin on) on a baking sheet. Drizzle with olive oil, add salt and pepper and bake for about 30 minutes. When ready, set aside to cool.
Peel the garlic, add it to a food processor together with the peppers, cherry tomatoes, basil, pine nuts and almonds and pulse well. Add the olive oil, parmesan cheese, some salt and pepper and gently mix.
In plenty of salted boiling water, cook the pasta following pack instructions. When ready, strain and mix with the sauce. Serve with grated parmesan cheese.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Print Friendly, PDF & Email