How to Make Red pesto pasta Recipe?
Credit by: KingOfChef
Preheat grill on high heat. Place capsicum, skin-side up, on a grill tray. Spray with oil. Grill for 5 to 8 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes.
Peel and discard skin from capsicum. Place capsicum, tomatoes, almonds, garlic, cheese and 1/4 cup cold water in a food processor. Process until smooth. Add extra water if mixture is too thick.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender (approx 11 min).
Drain pasta and return to pan. Add pesto and parsley. Toss over low heat until well combined. Season with salt and pepper. Serve.
Note: You can make the pesto up to 2 days ahead. Store in an airtight container in the fridge. Cover with plastic wrap or olive oil.