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Sun Dried Pepper Pesto Pappardelle


½ 7.05 oz jar Pastene Sun-Dried Peppers in Oil
½ cup fresh basil leaves
½ cup parmesan reggiano, grated
¼ cup Pastene Extra Virgin Olive Oil
2 Tbsp Pastene Pine Nuts
1 ½ tsp Pastene Minced Garlic
¼ tsp salt
16 oz Pastene Italian Pappardelle


  • In a food processor, combine sun-dried peppers in oil, basil, parmesan, pine nuts, garlic, and salt.
  • While food processor is running, slowly add olive oil until emulsified. 
  • When using with pasta, reserve ¾ cup of pasta water. Mix the pesto with pasta and add the reserved water to loosen the sauce.  Serve topped with additional parmesan cheese.

Product Used

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