Campanelle with Garlic Red Pepper Pesto

This week “simple” is the name of the game at my house. My daughter has a big dance recital with 4 shows, I am going on a school field trip, we have doctor’s appointments, chorus concerts and I am trying to finish up planting in my garden, but I am determined to serve a good meal every night this week for dinner. I know everyone’s life is busy, so it’s really nice to have some meal ideas in mind for those days you really have close to no time.

I love pretty pasta! Well, I love all pasta, but sometimes a different shaped pasta is fun to try for dinner. This Campanelle pasta with Garlic Red Pepper Pesto is a quick meal that is wonderful with a glass of wine at the end of a long day. The Pesto can even be made ahead of time (it actually tastes better that way!) and then just tossed with the cooked pasta when you are ready to eat. I think this tastes best served at room temperature or even cold, but that’s just me:) Dinner doesn’t always have to take all day to make to be great and it doesn’t get any easier than this!

Ingredients

1 (16 oz.) box Campanelle pasta
1/3 cup extra virgin olive oil
1 roasted red pepper
2-3(depending on how garlicky you like it) large cloves garlic, roughly chopped
1/2 cup freshly chopped basil
1 Tbsp. pine nuts
1/2 cup Romano cheese

Instructions

Chop and combine all ingredients for the pesto.
You can use your food processor for a finer chop if you prefer.
Cover and let sit overnight for best flavor.
Cook pasta according to box directions.
Drain pasta- do not rinse.
Toss the pasta with the pesto and freshly grated Romano cheese and serve at room temperature or cold with a salad and wine.
Serves 6.

https://www.cozycountryliving.com/campanelle-with-garlic-red-pepper-pesto/

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