Penne with Red Pepper Pesto For Two (Pesto Calabrese)
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By Appears in Cook's Illustrated July/August 2016
Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.
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...
