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.

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