Roasted Red Pepper Pasta with White Beans and Basil

HALF BAKED HARVEST(1)
14Ingredients
30Minutes
540Calories

Ingredients

US|METRIC
  • 3 red bell peppers (I use homegrown Burpee peppers)
  • 2 cloves garlic (smashed)
  • 1/4 cup roasted cashews
  • 1/2 cup grated pecorino cheese (omit if vegan)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • pepper
  • 1 pound short-cut pasta (or long)
  • 14 ounces white beans (drained and rinsed)
  • 1 cup fresh basil (roughly chopped, I like to use Burpee Pesto Party Basil)
  • 2 tablespoons fresh oregano (chopped)
  • 1 lemon
  • crushed red pepper flakes
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    NutritionView More

    540Calories
    Sodium16% DV390mg
    Fat35% DV23g
    Protein39% DV20g
    Carbs22% DV67g
    Fiber44% DV11g
    Calories540Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol50mg17%
    Sodium390mg16%
    Potassium970mg28%
    Protein20g39%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber11g44%
    Sugars5g10%
    Vitamin A110%
    Vitamin C240%
    Calcium30%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    kfm6 6 months ago
    So-so taste. Basically uncooked red pepper mush with little flavor complexity

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