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Pasta Salad with Red-Pepper Pesto Two Stars

Pasta Salad with Red-Pepper Pesto

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Servings: Serves 10 to 12

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

You can make this recipe up to 1 day in advance; sprinkle with garnishes right before serving. You can substitute white wine vinegar for the sherry vinegar.
1 1/2 lb. whole-wheat penne pasta
1 tsp. plus 1/2 cup extra-virgin olive oil
1 1/2 cups jarred roasted red peppers, drained and patted dry
1/4 cup plus 1 Tbsp. pine nuts, toasted
3/4 cup grated Parmesan cheese (1 1/2 oz.)
1 1/2 Tbsp. sherry vinegar
Salt and pepper
1/4 tsp. red pepper flakes (optional)
1 cup raisins
1/2 cup chopped fresh basil

directions:

1. Cook pasta according to package instructions. Drain, place in a large bowl, and toss with 1 teaspoon oil. Add roasted red peppers and 1/4 cup pine nuts to a food processor and pulse until roughly chopped, about 2 pulses. Add cheese, vinegar, 3/4 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and pulse to combine.
2. Add remaining oil 1/4 cup at a time, pulsing 1 or 2 times between each addition. Add 1/2 cup raisins with the last addition of oil and pulse until mixture resembles a chunky sauce, about 8 pulses.
3. Toss sauce with pasta and season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining 1/2 cup raisins, remaining 1 tablespoon pine nuts, and basil. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, May - June 2017

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Quantity Ingredients coupon
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1 1/2 lb. whole-wheat penne pasta  
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1 tsp. plus 1/2 cup extra-virgin olive oil  
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1 1/2 cups jarred roasted red peppers, drained and patted dry  
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1/4 cup plus 1 Tbsp. pine nuts, toasted  
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3/4 cup grated Parmesan cheese (1 1/2 oz.)  
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1 1/2 Tbsp. sherry vinegar  
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Salt and pepper  
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1/4 tsp. red pepper flakes (optional)  
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1 cup raisins  
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1/2 cup chopped fresh basil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 390 kcal (19%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 2 g (10%)
Cholesterol 5 mg (1%)
Sodium 220 mg (9%)
Total Carbohydrates 55 g (18%)
Dietary Fiber 6 g (24%)
Protein 9 g (15%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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