Shake up your weeknight pasta routine with this simple, flavor-packed pesto made with easy-to-find pantry staples.
Just like green pesto, there are infinite possibilities to use up leftover red pesto.
This recipe was developed by Melissa Gray.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
oil from jar (from a 5-oz.
Reserve 1 cup cooking water.
Drain pasta and return it to pot.
Remove half of walnuts with a slotted spoon and set aside.
Add tomato paste to skillet; cook over medium, stirring constantly, until darkened, about 1 minute.
Remove from heat and let cool slightly, about 5 minutes.
Chop reserved toasted walnuts.
Add pesto to cooked pasta in pot along with 1/2 cup reserved cooking water, tossing to coat.
Add more cooking water as needed until sauce reaches desired consistency.
Serve topped with chopped walnuts and more cheese, plus more crushed red pepper, if desired.
Make-Ahead:Refrigerate prepared pesto in an airtight container or jar for up to 1 week.
Refrigerate leftovers of the finished pasta dish in an airtight container for up to 1 week.
2,000 calories a day is used for general nutrition advice.
