Famous Recipes - Olive Garden Orecchiette with Red Pepper Pesto

Olive Garden Orecchiette with Red Pepper Pesto

1 lb(s) Orecchiette (reserve 1/2 cup

cooking liquid)

12 oz Canned Roasted Red Peppers,

Drained

4 oz Walnut Pieces (toasted @ 350°

for 12 minutes)

2 oz Grated Parmesan Cheese

1 cup(s) Fresh Basil Leaves, washed

and dried

1/2 cup(s) Italian Parsley Leaves,

washed and dried

2 Cloves Peeled Garlic

4 oz Olive Oil

To Finish Dish:

4 Tbsp Unsalted Butter (optional)

Coarsely Chopped Toasted Walnuts

12 Fresh Basil Leaves, washed,

dried, and cut in thin strip

Combine red peppers, 4 oz. toasted

walnuts, parmesan cheese, basil, parsley

and garlic in a food processor.

With motor running, slowly add olive oil

and process until mixture forms a

coarsely chopped paste.

Cook Orecchiette in a large pot of

boiling salted water until al dente.

Drain pasta, reserving 1/2 cup cooking

liquid, and return pasta to pot.

Stir in pesto sauce, butter (if using) and

reserve cooking liquid.

Cook just until sauce is heated through.

Transfer pasta to serving plates and top

each with toasted walnut pieces and

shredded basil.

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