Popular
Latest From the Show
Roasted Pepper and Garlic Pesto with Whole Grain Pasta
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 bulb garlic, top end cut to expose cloves
- EVOO – Extra-Virgin Olive Oil, for drizzling plus about 4 tablespoons
- Salt and pepper
- 3 to 4 mild, long field peppers or bell peppers (red or red and yellow)
- 1 cup walnut pieces or hazelnuts, peeled and chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, plus some for passing at table
- A handful of basil
- A fat handful of flat-leaf parsley
- A pinch red pepper flakes
- 1 tablespoon citrus zest, lemon or orange
- 1 pound whole wheat, whole grain or farro short-cut pasta, such as penne or gemelli
- About 3 tablespoons mascarpone, crème fraiche or heavy cream
Yield
Serves: 4-6
Preparation
Preheat oven to 425°F. Drizzle garlic bulb with olive oil and season with salt and pepper. Wrap in foil pouch and roast until tender, about 40 minutes. Remove and cool.
Char peppers under broiler with oven door ajar to let steam to escape. When blackened evenly all over, remove and cool in a covered dish or bowl to handle. Peel and seed peppers.
Bring a large pot of water to a boil for the pasta.
Toast nuts in a small pan over medium heat until fragrant and toasted.
Place peppers in food processor with half the nuts. Squish garlic from skins and add to processor with half a cup of cheese, salt, pepper, basil, parsley, citrus zest and chili flakes. Pulse chop then stream in about 1/4 cup good EVOO to form pesto. Taste to adjust seasoning.
Salt pasta water and cook pasta to al dente. Reserve 1 cup starchy liquid then drain pasta.
In a warm serving bowl, combine mascarpone, crème fraiche or cream with half the starchy water and the pesto. Add pasta and toss and coat, using remaining water as needed to cover the pasta with sauce evenly. Serve topped with remaining toasted and cheese at the table.