Penne with Red Pepper Pesto (Pesto Calabrese)

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Appears in Cook's Illustrated July/August 2016

Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.

SERVES4

TIME1 hour

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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...

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