Description
This vibrant 5-Minute Pesto Rosso Sauce is a flavorful blend of sun-dried tomatoes, fresh basil, walnuts, and parmesan, perfect for quick meals. Paired with pennoni pasta and topped with herbed ricotta and toasted breadcrumbs, this dish offers a delightful combination of textures and tangy, cheesy notes. Ideal for a speedy yet gourmet pasta dinner.
Ingredients
Scale
Pesto Rosso Sauce
- 140 grams sun-dried tomatoes, packed in oil (about 1 cup)
- ⅔ cup olive oil (including oil drained from the sun-dried tomatoes jar)
- 1 cup fresh basil
- ⅓ cup walnuts
- 2 cloves garlic
- ½ cup shredded parmesan cheese
- Pinch red pepper flakes
- ½ teaspoon kosher salt
Pasta and Toppings
- 16 ounces pennoni pasta (or shape of choice)
- 1 – 1½ cups pasta water (reserved from cooking)
- ½ cup ricotta cheese
- 1 – 1½ Tablespoons fresh basil (chopped)
- 1 lemon (zested)
- ¼ teaspoon fine sea salt
- 1 cup prepared pesto rosso
- Toasted breadcrumbs (for garnish)
Instructions
- Prepare Olive Oil: Drain the oil from the sun-dried tomatoes into a measuring cup. Add extra virgin olive oil until the total oil volume reaches ⅔ cup. Set this oil mixture aside for the pesto.
- Pulse Pesto Ingredients: In a food processor bowl, combine drained sun-dried tomatoes, fresh basil, walnuts, garlic cloves, shredded parmesan cheese, red pepper flakes, and kosher salt. Pulse 3-4 times until a coarse mixture forms.
- Blend Pesto: With the food processor running, slowly drizzle in the reserved olive oil mixture until the pesto reaches a smooth consistency or your desired texture. Taste and adjust salt if necessary. Use immediately or store airtight in the fridge for 4-5 days.
- Cook Pasta: Cook pennoni pasta according to package instructions until just under al dente. Reserve 1 to 1½ cups of pasta water before draining.
- Mix Ricotta Topping: In a small bowl, combine ricotta cheese, lemon zest, chopped basil, and fine sea salt. Set aside for serving.
- Toast Breadcrumbs: Prepare toasted breadcrumbs separately to garnish the final dish.
- Toss Pasta with Pesto: Return drained pasta to the pan. Stir in about ¾ to 1 cup of reserved pasta water and 1 cup of pesto rosso. Mix well to evenly coat the pasta, adding more pesto or pasta water to reach desired texture.
- Serve: Plate the pesto-coated pasta, topping each serving with a dollop of herbed ricotta and a sprinkle of toasted breadcrumbs for crunch and flavor.
Notes
- Reserve pasta water carefully as it helps achieve a creamy sauce consistency when mixed with pesto.
- Pesto rosso can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Toasted breadcrumbs add a crunchy texture that complements the creamy ricotta and smooth sauce.
- Adjust red pepper flakes according to your preferred spice level.
- Walnuts can be substituted with pine nuts or almonds if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Keywords: pesto rosso, sun-dried tomato sauce, quick pasta sauce, Italian pasta recipe, walnut pesto, herbed ricotta, easy pesto recipe
