I love this recipe for Pasta with Greek Roasted Red Pepper Pesto from Kevin at Closet Cooking. It’s a light, refreshing alternative to tomato sauce with pasta and almost as easy.
Kevin also provides instructions for how to roast red peppers and how to make the Greek Style Roasted Red Pepper Pesto. I like to roast the red peppers and make the pesto in advance, usually on the weekend when I have more time. That way, it’s easy to throw the pesto and pasta together on a weeknight with minimal cooking.
We got the most of the ingredients, including the feta cheese and olives from our local shop, Di Bruno Bros.
The pesto contains 2 roasted red peppers, 1 tbsp fresh oregano (I used dried), 2 cloves chopped garlic, 2 tbsp toasted pine nuts, 2 tbsp crumbled feta cheese, 2 tbsp olive oil, 2 tsp balsamic vinegar, and salt and pepper to taste. To make the pesto, you just put all the ingredients in a food processor and puree (I used a stick immersion blender).
When you’re ready to make the pasta, simply cook up the pasta of your choice, and reserve 1/4 cup of the cooking water. Toss the pasta with 1/2 cup of the pesto, 1/4 cup pasta water, 1/4 cup pitted kalamata olives, and a handful of chopped fresh parsley, and serve topped with more crumbled feta cheese.