Roasted Pepper Pasta With Basil Pesto


  • 3 large  red, yellow, or green sweet peppers
  • 1 cup  firmly packed fresh basil leaves, torn
  • 1/2 cup  firmly packed fresh parsley, snipped
  • 1/4 cup  reduced-sodium chicken broth
  • 3 tablespoons  grated Parmesan cheese
  • 2 tablespoons  lemon juice
  • 2 cloves  garlic, quartered
  • 1/4 teaspoon  ground black pepper
  • 1/8 teaspoon  salt
  • 8 ounces  dried angel hair pasta (capellini) or linguine
  •   Fresh basil leaves (optional)


In This Garden-fresh Pesto Sauce, Chicken Broth Replaces The Oil, And Roasted Sweet Peppers Contribute The Extra Style And Flavor. Favicon
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