Roasted Red Bell Pepper Pesto Fettuccini:
1/2 cup almonds
2 medium red bell peppers
1 medium clove garlic
1/2 tablespoon onion powder
1/2 cup shredded parmesan chess, plus extra for garnish
1/4 cup shredded roman cheese
1/2 cup olive oil
1 teaspoon sea salt
8 ounces dry fettuccini noodles
1/4 cup heavy cream
1 tablespoon chives
For the Red Bell Pepper Pesto:
Preheat the oven to 350 F
Place almonds on a clean sheet pan and allow to cook 10 to 12 minutes or until they are roasted. set aside. Place red bell peppers on a cookie sheet and bake for 45 – 50 minutes. Peppers will be slightly blackened. Once bell peppers are done, place them in a brown paper bag for approximately 5 minutes. Remove the bell peppers from the bag and remove the skins and seeds.
In a food processor, pulse the almonds to a fine texture. Add the garlic, on ion powder, and bell peppers until fully incorporated. Next add the parmesan and roman cheeses. While the processor is still running, slowly pour in the olive oil. Add salt to taste. This pesto can be stored in the refrigerator 3-4 days or it may be frozen. So make a big batch, use some now and save some for later!
To finish the dish:
Cook fettuccini according to the to the directions on the on the package. Strain and save about 1 cup of the pasta water.
In a large saucepan on medium heist, add the presto and heavy cream. Stir to incorporate all the flavors. Add the noodles to the sauce. If you would like to adjust the consistency, you can thin out the sauce using the saved pasta water. Add salt to taste.
Serve immediately and garnish with chives and parmesan cheese.
Serves 4 to 6.