Olive Garden Orecchiette With Red Pepper Pesto

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup walnut pieces
• 2 (6 ounce) cans roasted red peppers, drained
• 1/4 cup parmesan cheese, grated
• 1 cup fresh basil leaf, washed and dried
• 1/2 cup italian parsley, washed and dried
• 2 garlic cloves, peeled
• 1/2 cup olive oil
• 1 lb orecchiette
• 4 tablespoons butter
• toasted walnuts, coarsely chopped (garnish)
• 12 fresh basil leaves, washed, dried, and cut in thin strips (garnish)

Recipe

• 1 pre-heat oven to 350°f
• 2 toasted walnuts - place walnuts on sheet tray. bake in 350f oven for 12 minutes.
• 3 red pepper pesto - mix red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. with motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.
• 4 final plating - cook orecchiette pasta according to package directions. drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot. heat red pepper sauce in a sauce pot, stir in butter and reserved cooking liquid. cook just until sauce is heated through. stir in pasta and coat with sauce.
• 5 transfer pasta to serving plates and top each with toasted walnut pieces and shredded basil.