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Spaghetti With Red Pepper Pesto - Rachael Ray

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“This is from her TV show. I am listing the hot peppers as optional. I left them out, as I can't handle much heat. Time does not include roasting of the peppers.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil.
  2. Place roasted red peppers, chili peppers in a food processor and add the nuts, basil, oregano, garlic, salt and pepper.
  3. Add cheese, turn processor on and stream in the oil to form a thick sauce.
  4. Salt pasta water and cook spaghetti to al dente.
  5. Reserve about 1 cup of starchy cooking water, drain pasta and return to pot.
  6. Toss pasta with pesto and half the starchy water.
  7. Toss the pasta with the sauce for a minute or two to combine thoroughly, adding a little more starchy water if necessary.
  8. Serve with more cheese and some torn basil leaves or finely chopped mint and parsley, if desired.

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