Pasta Peperonata Sauce With Homemade Pecan Nut Pesto
Pasta Peperonata Sauce With Home Made Peacan Nut Pesto. Image credit: Hangry.Recipes
Peperonata is a classic Italian summer sauce made with slow-cooked bell peppers in a fragrant tomato sauce. And as if that doesn’t sound good enough, it’s topped off with a rich and tasty homemade pecan nut pesto.
Pesto originated in Genoa, Italy, and, roughly translated, means “to crush”. And let’s be honest, it can be added to basically anything and it will make it better. Between the alluring bright green colour and garlic lingering in the air, how can anyone pass on this amazing mixture?
A classic pesto combination usually contains pine nuts, basil, garlic, olive oil, and Parmesan cheese. This however is far from the only combination. For example, should you not have basil available, spinach, kale or arugula make a great (deeper green) substitute.
For this recipe, however, we will be using a combination of basil leaves and parsley with pecan nuts. Pecan nuts tend to have a sweet nutty and buttery flavour, adding even more deliciousness to the pesto.
Chef’s Tip
If you are going to take on the task of making this luscious herb mixture, make a big batch and pop it in the freezer. Pesto can be stored in the freezer for up to 6 months.
Whether it's lunch or dinner, this pasta Peperonata served with a homemade pecan nut pesto will satisfy your those pasta cravings every time.
Course Main Course
Cuisine Italian
Prep Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6
Author Irene Muller
Ingredients
Pecan nut pesto
¾cuppecan nuts
1cupchopped parsley, lightly packed.
1cupbasil leaves, lightly packed
½cupfinely grated parmesan cheese.
½cupextra virgin olive oil.
½tspsalt.
1 to 2garlic cloves, chopped.
Black pepper to taste.
Pasta Sauce:
½cupextra-virgin olive oil, divided
6medium cloves garlic, thinly sliced
2medium yellow onions – sliced
4poundsred, yellow, and/or orange bell peppers – sliced 1
1cupcherry tomatoes
2sprigs of thyme and oregano
salt
100gparmesan cheese
Cooked pasta of your choice
Instructions
Pecan nut pesto
Add all the ingredients to a food processor and blitz until ready, add more oil if necessary. Set aside
Method
Heat the olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.
Add tomato thyme and oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain a simmer. Continue to cook, stirring occasionally, until peppers are very soft and tomatoes are soft. Stir in more olive oil if necessary and season with salt.
Combine the pasta with the sauce, add the parmesan cheese
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking.
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