Penne with Red Pepper Pesto (Pesto Calabrese)
Appears in Cook's Illustrated July/August 2016
WHY THIS RECIPE WORKS
Pesto alla calabrese trades the familiar basil–pine nut base of the Genovese style for ricotta, Parmesan, and a combination of sweet and hot peppers. For complex flavor, we used cooked red bell peppers, sautéing them—first covered to soften...