Rigatoni with Roasted Red Pepper Pesto

Remember how I told you about that pasts cook book a few weeks ago, and I made that awesome one dish wonder?! Wellllll, here is another one for you. This one is banging if you’re having those carb cravings but you don’t want something super rich and…. sauce-aaaay. The great thing about this one is that it uses the same pepper roasting technique that David uses to make his delicious pimento cheese, so we were able to knock this entire meal out (including eating) in about an hour, and thats a pretty jam up meal if you ask me!

1 box of Rigatoni
1/4 cup of part skim ricotta cheese
2 red peppers
2 tsp of salt and pepper
4 cloves of garlic, minced
1/4 cup of packed fresh parsley
3 leaves of fresh basil
1 tbsp of olive oil
1/4 cup of shredded parm. cheese


1. wash the red peppers and place them in a roasting pan in a oven and let them broil, charing on all sides. This takes about 15 minutes, make sure you’re on stand by to keep turning the pepper so they don’t get SUPER burnt. 


2. Once the peppers are roasted, place them in a sealed container to steam and cool. Once they are cool remove them from the container, peel, and remove seeds.


3. Quarter the peppers, and place them in a food processor with the remaining ingredients, and process until smooth. Then pour over top of cooked noodles and mix to coat.



4. Serve with fresh grated parmesan cheese and enjoy this speed quick light pasta dish! IMG_2879


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