“A tasty fancier version of pesto pasta.”

Ingredients Nutrition


  1. Cook pasta according to package directions, drain and set aside; keep warm.
  2. Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
  3. Transfer pine nuts to a food processor.
  4. Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
  5. Cook over medium heat for about 6 minutes, stirring occasionally.
  6. Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
  7. Gradually add Parmesan cheese, a paste will form.
  8. Toss paste with pasta, divide amongst 4-6 plates.
  9. Top with pepper mixture.
  10. ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).

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