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  • 116 ounce jar roasted red peppers
  • 3 tablespoon walnuts
  • 1 tablespoon sugar
  • 1 clove, smashed
  • 1/4 cup basil leaves, plus more for garnish
  • 1/8 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • Pinch of red pepper flakes – optional
  • 1 pound angel hair pasta
  • 1/2 cup shaved parmesan cheese


  1. Drain and chop the peppers, reserving 1/2 cup for garnish.
  2. In a small skillet, toast the walnuts over moderate heat until golden, and let cool.
  3. Transfer the peppers and walnuts to a blender. Add the garlic and basil leaves, blending until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper and red pepper flakes if using.
  4. Cook pasta until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the red pepper pesto. Season the pasta with salt and pepper. Top with the chopped basil, reserved red peppers and parmesan cheese. Serve at room temperature.