Jo Cooks · by Joanna Cismaru★ 4.3 (9)
Roasted Red Pepper and Pecan Pesto Penne
NUTRITION · PER SERVING25M COOK
CAL 34%·PRO 43%
CARBS 49G29% OF CAL
4G FIBER42G OTHER3G TOTAL SUGAR
FAT 46G61% OF CAL
15G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Penne pasta tossed with a roasted red pepper and pecan pesto, cream, and mozzarella. Ready in under 30 minutes, it's a rich vegetarian pasta dish with depth of flavor.
mainamericanpasta⚙️ food processor🥄 saucepan
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounce pasta (such as penne, or fettuccine)
- 1 cup pecans
- 5 cloves garlic
- ½ cup basil (fresh)
- ½ cup Parmesan cheese
- ¼ cup olive oil
- 1 cup roasted red peppers (1 small jar)
- 1 cup heavy cream
- 1 cup mozzarella cheese (shredded)
- 6 slices bacon (fried or leftover chicken)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 25M
CAL 34%·PRO 43%
CARBS 49G29% OF CAL
4G FIBER42G OTHER3G TOTAL SUGAR
FAT 46G61% OF CAL
15G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 630mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 279mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.