
Grilled Red Pepper Pesto Pasta
45 min
Meal
10 ingredients or less
Servings
Total
45 minPrep
10 minCook
35 minSwap out
Free from
Ingredients
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1 Tbsp (15 mL)olive oil, divided over several steps
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2red bell peppers, quartered
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1orange bell pepper, quartered
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¼ tspsalt, divided over several steps
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⅛ tspground black pepper, divided over several steps
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4cloves garlic, minced
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1zucchini, thinly sliced
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14.1 oz (400 g)dry spaghetti noodles
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¼ cup (38 g)sun-dried tomato in oil, drained
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¼ cup (29 g)roasted walnuts
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1½ cups (201 g)frozen green peas
Optional garnish
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fresh basil
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fresh parsley
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roasted walnuts
Directions
- Add half the oil to a large pan on high heat. When hot, add the bell peppers, and sprinkle a bit of salt and pepper overtop.
- Cook until the skin begins to blister, and then flip to cook on the other side. To speed up this recipe, you could alternatively skip this step and use roasted bell pepper from a jar.
- When the bell peppers are cooked through and blistered on both sides, push them to the side of the pan, add a small bit more oil, and cook the garlic until lightly golden, about 2 - 3 minutes. Transfer both the bell pepper and garlic to a food processor or blender.
- Return the same pan to the heat, and add more oil. When hot, cook the zucchini. Sprinkle over some salt and pepper, and try not to disturb the zucchini as it cooks, and give a flip only when golden.
- To a large pot of salted boiling water, add the pasta.
- Returning to the food processor, add in the sun-dried tomato, and walnuts. Blend until smooth, but some small chunks can remain, if desired.
- In the last two minutes of the pasta cooking, add the peas to the cooking water. When the pasta is al dente, drain. Then return the drained pasta to the pot.
- Add the cooked zucchini and blended red bell pepper mixture to the pot. Toss everything to coat.
- One heated through, serve while hot. Garnish if desired, and enjoy!
Storage
- Store in an airtight container in the fridge for up to 3 days.
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 59%
• dry spaghetti noodles
Proteins 12%
• roasted walnuts
• frozen green peas
Fruits & Veggies 29%
• red bell pepper
• orange bell pepper
• clove garlic
• zucchini
• sun-dried tomato in oil, drained
Calcium
No significant sources of calciumFat
• olive oil
• sun-dried tomato in oil, drained
• roasted walnuts
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!







Discussion & Rating
Was delicious! It took me a bit longer but I guess next time I will be faster. My daughter liked it also, this way she gets some more nutrients without knowing. 🤭
This looks awesome! Can't wait to try.
I made this today and it was delicious! Your site is fabulous. Thanks for all of your work in putting it together. I loved pictures that followed the recipe, so I could confirm I had cut up all of the veggies as expected. I'm looking forward to trying out more of your recipes.