• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Knife and Soul
menu icon
go to homepage
  • About me
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About me
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Red Pesto Pasta

    Jan 16, 2023 · Leave a Comment

    Jump to Recipe Print Recipe
    A serving of Red Pesto Pasta
    A bowl of Red Pesto Pasta
    A bowl of Red Pesto Pasta
    Red Pesto Pasta
    Red Pesto Pasta
    Red Pesto Pasta

    Quick, simple and brimming with tomatoey, garlicky, herby yumminess, my red pesto pasta recipe is perfect for a speedy lunch or dinner. Make you own homemade pesto from scratch or toss on store-bought pesto if you're in a hurry. Whether you're already a red pesto fan or green pesto person who's looking to change things up this versatile recipe is sure to be a new favourite.

    Red Pesto Pasta

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • ✅ 4 reasons why you'll love this recipe:
    • 🛒 Ingredients and variations:
    • 🧑‍🍳 Red Pesto Pasta in 4 easy steps
    • 👍 Top tips
    • 🙋 FAQs
    • Serving suggestions
    • Variations
    • Other pesto recipes to try
    • 📦 Storage tips
    • ❄️ Freezing instructions
    • 😋 Check out my other speedy pasta recipes
    • 📖 Recipe
    • Red Pesto Pasta

    ✅ 4 reasons why you'll love this recipe:

    • Tasty and versatile
    • Quick and easy
    • Can be made with store-bought or homemade pesto
    • Make ahead and freezer friendly

    🛒 Ingredients and variations:

    This recipe uses simple everyday ingredients that are all easy to find in your local supermarket. You are likely to have a few of them at home already. If you're in a hurry you can skip the homemade pesto and use fresh or jarred store-bought pesto instead.

    Homemade pesto

    Red Pesto Sauce ingredients

    My pesto requires 10 everyday ingredients:

    • Toasted pine nuts - can be swapped for the same volume of toasted almonds or walnuts.
    • Roasted red peppers and sun-dried tomatoes - these are usually jarred and should be easy to find in most supermarkets.
    • Basil leaves - I recommend using fresh basil, but you can use a thid of the amount of dried basil.
    • Balsamic vinegar - lemon juice can be used instead but you might want to add a little sugar to taste.
    • Tomato puree - optional, but great for deepening the tomato flavour
    • Parmesan or Pecorino - these are the best cheeses for pesto but another hard cheese like cheddar or Comte would be a passable substitute. You can also use nutritional yeast to make it dairy free.
    • Garlic powder - you can use 1-2 cloves of fresh garlic instead but you will need to sauté in a little oil first to mellow the bitter flavour of raw garlic.
    • Olive oil
    • Salt and black pepper

    Pesto pasta

    Red Pesto Pasta ingredients
    • Pasta - There isn't really a bad choice here so choose the shape you find most appealing. I often go for rigatoni or fusilli, but spaghetti or linguine also work well. Pesto sauce is also a great way to jazz up some store-bought (or homemade) ravioli or tortellini.
    • Creamy red pesto pasta (optional) - Add a dash of single cream or creme fraiche and enjoy a richer sauce with a mellower pesto flavour or skip the cream and get a bright unmuted tomato taste.
    • To serve (optional) - I highly recommend topping the finished dish with chopped fresh parsley. You might also want to add some more fresh Parmesan or Pecorino and freshly ground black pepper.

    🧑‍🍳 Red Pesto Pasta in 4 easy steps

    1. Toast the pine nuts

    Place a small frying pan on a medium to high heat and toast the pine nuts for a few minutes until they begin to brown and set them aside.

    Toasting the pine nuts

    2. Make the pesto

    Use a food processor or pestle and mortar to combine all the pesto ingredients.

    Making the pesto

    3. Cook the pasta

    Bring a pan of generously salted water to boil and cook the pasta according to packet instructions. Make sure you save a little pasta water before draining.

    Cooking the pasta

    4. Toss in the pesto sauce & serve

    Add the pesto sauce and cream (if using) to the pasta and toss together, adding a tablespoon or two of pasta water if the sauce needs additional moisture. Serve immediately topped with fresh parsley, black pepper and more freshly grated Parmesan/Pecorino.

    Adding the pesto sauce and cream

    👍 Top tips

    1. Keep an eye on the pine nuts - they will go from nicely browned to burnt in a matter of seconds.
    2. Salt the pasta water generously - it should be salty like the sea. Remember that most of the salt will be poured away when you drain the pasta.
    3. Save a little pasta water - starchy and salty pasta water is great for adding additional moisture to the pesto sauce.

    🙋 FAQs

    What is the difference between red and green pesto?

    Red and green pesto contain nuts, Parmesan or Pecorino and garlic but otherwise, the core ingredients are very different. Green pesto is made with basil leaves, and red pesto is made with a blend of sun-dried tomatoes and roasted red peppers.

    What is red pesto made of?

    The core ingredients in red pesto are red peppers, sun-dried tomatoes, Parmesan/Pecorino, garlic and nuts like pine nuts, walnuts or almonds. Sometimes red pepper flakes are added to bring a little heat.

    Do you heat pesto before putting it on pasta?

    Ideally, pesto should be eaten raw. While heating pesto certainly won't ruin it, it will alter some of the fresh and bright flavours. Adding pesto to hot freshly cooked pasta with 1-2 tablespoons of pasta water will sufficiently warm it.

    What equipment do I need to make pesto?

    A food processor is the easiest and quickest way to combine pesto ingredients. However, some would argue that a pestle mortar is the right way to go if you're after ultimate flavour and texture. This will of course take longer and require some elbow grease.

    Serving suggestions

    I like to serve red pesto pasta with a side of green salad or simple rocket salad. A slice or two of garlic bread will also go nicely if you have a larger appetite.

    A serving of Red Pesto Pasta

    Variations

    Add ins:

    Red pesto pasta is wonderfully versatile. Here are a few things you can add if you want to jazz it up.

    • Cooked chicken
    • Olives and/or capers
    • More toasted pine nuts
    • Parmesan crumbs

    Other uses for red pesto

    Red pesto and pasta are a great match, but it certainly isn't the only way to enjoy red pesto. You can try red pesto chicken, red pesto gnocchi, use it to make a salad dressing or sandwich spread.

    Other pesto recipes to try

    • Pesto lasagne
    • Tuna pesto pasta
    • Pesto crusted salmon
    • Red pesto chicken casserole

    📦 Storage tips

    Leftover red pesto can be stored in the fridge for up to 5 days. Ensure it's kept airtight in a glass jar or plastic container.

    Red pesto pasta can be stored in the fridge for up to 3 days and can be eaten cold or reheated on the stove or in the microwave.

    ❄️ Freezing instructions

    Homemade red pesto can be frozen for up to 6 months and is perfect for batching. Simply portion it into jars, pour a little olive oil on the top to prevent it from browning and place it in the freezer. You can also freeze the pesto in an ice cube tray if you want smaller portions. Defrost slowly in the fridge when you want to eat it.

    Note, these instructions are for freezing the red pesto only and do not apply to the pasta or the red pesto sauce once the cream has been added.

    😋 Check out my other speedy pasta recipes

    Pasta is a top choice because it doesn't take too much time or effort to make it utterly delicious and even a little decadent. If you liked this red pesto pasta, you should check out my other pasta recipes. They all use simple ingredients and most can be made in 30 minutes or less.

    • Easy Chicken Alfredo Tortellini Soup (with mushrooms & spinach)
    • Italian Meatballs
    • Spinach pasta sauce
    • Easy Lasagne Al Pesto

    Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    Red Pesto Pasta

    Red Pesto Pasta

    Author: Helen
    A quick and simple red pesto pasta recipe that is perfect for a speedy lunch or dinner. Make your homemade pesto from scratch or toss on store-bought pesto if you're in a hurry.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 574 kcal

    Equipment

    • 1 small frying pan
    • 1 food processor or pestle and mortar
    • 1 saucepan

    Ingredients
     

    Red pesto

    • 30 g (4 tbsp) pine nuts Note 1
    • 100 g (3.5 oz) roasted red peppers Note 2
    • 100 g (3.5 oz) sundried tomatoes Note 2
    • 2 tbsp olive oil
    • 10 g (½ cup ) basil leaves Note 3
    • 2 tsp balsamic vinegar Note 4
    • 2 tsp tomato puree (optional) Note 5
    • 40 g (1.5 oz) Parmesan or Pecorino
    • ½ tsp garlic powder Note 6
    • ½ tsp salt
    • ½ tsp black pepper

    Red Pesto Pasta

    • 400 g (14 oz) pasta of choice (Note 7)
    • Salt For the pasta water (Note 8)
    • Homemade pesto or store bought red pesto (Note 9)
    • 3 tbsp single cream or creme fraiche (optional) (Note 10)

    To serve (optional)

    • Chopped fresh parsley
    • Grated Parmesan or Pecorino
    • Freshly ground black pepper

    Instructions
     

    Homemade red pesto

    • Place a small pan on a medium to high heat and toast the pine nuts until they begin to brown and set aside.
    • Add the remaining ingredients to a food processor or use a pestle and mortar to combine them.

    Pesto Pasta

    • Cook the pasta according to packet instructions in a large pan of generously salted water. Reserve a few tablespons of pasta water before draining.
    • Pour the red pesto onto the pasta, add cream (if using) and a tablespoon or two of reserved pasta water if it needs additional moisture.
    • Toss together and serve immediately topped with chopped parsly, Parmesan/ Pecorino and freshly ground black pepper.

    Notes

    1. Pine nuts: Can be swapped for the same volume of toasted almonds or walnuts.
    2. Red peppers and sun-dried tomatoes: These are usually jarred and should be easy to find in most supermarkets.
    3. Basil: I recommend using fresh basil, but you can use ⅓ of the amount of dried basil
    4. Balsamic vinegar: Lemon juice can be used instead, but you might want to add a little sugar to taste.
    5. Tomato puree: Optional, but great for deepening the tomato flavour
    6. Garlic: You can use 1-2 cloves of fresh garlic instead but you will need to sauté in a little oil first to mellow the bitter flavour of raw garlic.
    7. Pasta: There isn't really a bad choice here so choose the shape you find most appealing. I often go for rigatoni or fusilli, but spaghetti or linguine also work well. Pesto sauce is also a great way to jazz up some store-bought (or homemade) ravioli or tortellini.
    8. Salting the pasta water: be generous, pasta water should be salty like the sea If this concerns you, remember that most of the salt will be poured away with the pasta water.
    9. Store-bought red pesto: allow 50g or 2 ounces per person.
    10. Cream: this is optional. Add a dash of cream and enjoy a richer sauce with a mellower pesto flavour or skip the cream and taste bright unmuted tomato flavour.
       

    Nutrition

    Calories: 574kcalCarbohydrates: 92gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 835mgPotassium: 1209mgFiber: 7gSugar: 13gVitamin A: 740IUVitamin C: 22mgCalcium: 193mgIron: 4mg
    Tried this recipe?Share a photo and tag @knifeandsoulrecipes — I love to see what you make!
    « Katsu Curry Sauce (really easy recipe)
    Potato Soup Recipe (easy, creamy & oh so tasty) »

    Share this recipe!

    1 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

    More about me →

    Recent recipes

    • Potato Soup Recipe (easy, creamy & oh so tasty)
    • Katsu Curry Sauce (really easy recipe)
    • Spicy Korean Noodles (Gochujang noodles)
    • Singapore Fried Rice

    Follow Knife & Soul

    • Facebook
    • Instagram
    • Pinterest

    Never Miss A Recipe

    Categories

    • 15 minute dishes
    • 20 Minute Dishes
    • 30 Minutes
    • 5 ingredient recipes
    • Comfort food recipes
    • Easy Asian Inspired Recipes
    • Easy Peasy Curry Recipes
    • Fakeaway recipes
    • Fish & Seafood Recipes
    • Freezer friendly
    • Lunch and brunch recipes
    • One pan recipes
    • Pasta
    • Resources
    • Soup Recipes
    • Super Salad Recipes
    • Sweet
    • Veggie Dinner Recipes

    Footer

    ↑ back to top

    About

    • About me

    Stay in touch

    • Subscribe
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Recipes

    • Recipe Index
    • Web stories

    Copyright © 2022 Knife & Soul

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    1 shares