Pesto Rotini with Roasted Pepper Tomato Sauce

​Pesto Rotini with Roasted Pepper Tomato Sauce





​Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

WHAT YOU NEED

SAUCE

• 1/4 C EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Bell Pepper
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 4 cloves Garlic, crushed 
• 1 Tbsp. Tomato Paste
• 1/2 C White Wine
• Handful Fresh Basil
• 796ml San Marzano Tomatoes
• 1 Tsp. Dried Oregano
• 1/2 Tsp. + Sea Salt

PESTO

• 28g pkg. Fresh Basil
• 1/4 C Fresh Parsley
• 1 clove Garlic, crushed
• 3 Tbsp. Pine Nuts
• 1 1/2 Tbsp. Raw Walnuts
• 1/2 Lemon, juice
• 1/4 C Grana Padano, grated
• Pinch Red Pepper Flakes
• Sea Salt
• EVOO

OTHERS

• 454g Dry Rotini Pasta
• 1 C Pizza Mozzarella, shredded
• 1/2 C + Grana Padano, grated

DIRECTIONS

• SAUCE - Preheat your oven to 400 F. Slice your bell pepper in half and scoop out the insides. Place it on a baking sheet & drizzle it with EVOO and season with sea salt, cracked pep, and pepper flakes. Bake 20ish minutes, flipping halfway or until cooked and slightly charred.
• In the meantime, begin heating the EVOO, pepperoncini, oregano, and garlic, in a medium sized sauce pot. Once heated, let everything sizzle for up to a minute before sprinkling in the fresh, torn basil & adding the onion, celery, carrot, and a good pinch of salt. Stir and cook 6 - 7 minutes. Stir in the tomato paste and continue to cook for 2 minutes. Pour in the wine and simmer until reduced. Pour in the tomatoes, rinsing out the can with a little water and adding that to the pot as well. Wait for the sauce to come to a boil and once boiled, add the 1/2 tsp. sea salt and drop in the roasted pepper along with any juices from the tray. Reduce heat to medium low, cover, and simmer for 25 minutes. Use an immersion blender to puree until smooth. Taste, and adjust salt if desired.
• PESTO - While your sauce cooks, add all of the ingredients to a small blender. Add salt to taste and drizzle in a couple Tbsp. of EVOO to start. Blend until smooth, adding oil / lemon juice to get desired consistency. 
• Now, bring a large pot of cold, salted water to a boil. Once boiled, add the rotini and cook to al dente. Reserve pasta water.
• Begin heating a couple Tbsp. of EVOO in a large skillet set to just below medium. Once heated, sprinkle in some pepper flakes and add the cooked pasta to the skillet. Continue to toss the pasta in the skillet as it continues to cook. Turn off the heat add the pesto to the skillet along with pasta water to help it melt in to the skillet. Toss until your pasta is coated in pesto, adding more pasta water if needed. Next, fold in the grana padano with a splash of additional water to bring it all together. Taste and adjust salt if desired.
• Sprinkle the mozz over the skillet followed by dollops of the roasted red pepper sauce.
• Heat the oven to BROIL and place the skillet in the oven until the cheese has melted.
• Serve each portion with additional red pepper sauce, grated grana, and fresh herbs. ENJOY!

HAPPY VEG