Pasta pesto rosso is the little sister of the popular basil pasto, but just as good and easy to make. The pesto is made from blending sun dried tomatoes, walnuts, black olives and olive oil. This recipe is low fodmap and vegan, and can be done in 20 minutes!
I like to use wholegrain spelt pasta, but you can use any pasta you like.
Pasta pesto rosso (serves 4)
500 gram whole grain spelt pasta (or other low fodmap or gluten free pasta)
2 red sweet peppers
200 grams of fresh spinach leaves
1 can (400 ml) lima beans or mung beans
1 can (400 ml) of black olives – save 10 for the pesto
For the pesto:
1 jar (around 200 ml) of (semi) sundried tomatoes on oil (preferably with no or a minimal amount of garlic)
10 black olives
50 gram of walnuts or pine nuts
1 teaspoon of chili
salt and pepper
gram of walnuts or pine nuts, roughly chopped
optionally some rucola and cherry tomatoes
- Cook the pasta in salted water according to the package instructions.
- Drain the sundried tomatoes from the oil, but make sure that you keep all the oil. This oil will be used in the pesto and for cooking. Drain the beans and olives and rinse them thouroughly with water.
- Cut the courgette into halve moons and the sweet peppers in to small strips.
- For the vegetable saus: Take a few tablespoons of the oil and heat this in a large and deep frying pan. Add the courgette and sweet peppers, and stir fry these over a medium heat for 10 minutes. Add the spinach, beans and olives and stir fry for 5 more minutes.
- For the pesto: Add the sundried tomatoes, olives, walnuts or pine nuts, paprika, salt and pepper in a food processor (or blender). Blend until all the ingredients are combined. Now add the oil from the sundried tomatoes in small amounts at a time until the pesto has the structure you prefer, the more oil you add the smoother your pesto will be. If you prefer you can also add water instead of oil, for a less heavy pesto.
- Once the pasta is cooked, drain the water and put the pasta back in the pan. Add the pesto and vegetables and mix well. Serve with the roughly chopped walnuts or pine nuts, and rucola and cherry tomatoes.