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Pasta with Pesto Rosso
This rich, intensely flavored red pesto gets savoriness from pecorino and garlic, sweetness from roasted peppers and sun-dried tomatoes, and richness from nuts and olive oil. Though great tossed with pasta, also try stirring it into risotto or other cooked grains. You can make the pesto in advance and store it in an airtight container in the refrigerator for up to two days.
4 to 6
Servings
30 minutes
Ingredients
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1
pound farfalle OR fusilli OR other short pasta shape
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain and return the pasta to the pot.
Reviews
November 10, 2025
Easy weeknight recipe
I toasted the pine nuts and added pancetta on top along with fresh basil. Very tasty!
March 11, 2025
Delicious
Make it regularly. Simple and delicious.
November 13, 2023
Epitome of a Milk Street Recipe
Easy, flavorful, and comes together in minutes. Tossed with fresh mafaldine from Main Street Pasta & Wine in Charlestown, MA. Will keep going back to this again and again.
November 9, 2023
Delicious Love this Receipe
I wanted to make this recipe when I first saw it. I thought huh a red pesto version of pasta. So I went to get ingredients and my local store was out of the roasted red bell peppers so I improvised with roasted tomatoes that had bell peppers inside and with all the other ingredients. Boy I love this one so much. This is my comfort food. I totally recommend this to anyone for sure.
October 16, 2023
Quick and delicious
Great, simple recipe and make regularly now.
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