Red Pepper and Pecorino Pesto Pasta (No Jar Needed)

Move over, basil—there is a new green (well, red) sheriff in town, and it is wearing a crown of blistered red peppers and sharp pecorino. If your weeknight dinner rotation has fallen into a tragic, flavourless rut, prepare to have your world rocked by a sauce that requires zero jars and 100% pure culinary swagger.

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The Cast of Characters: Ingredients That Pack a Punch

Take a good look at that spread. This is the whole lineup, and not a jar or a sad packet seasoning in sight. Everything here is the kind of thing you can pick up on a quick shop and feel smug about by the time you reach the checkout. A bowl of sunny red peppers, a few pantry heroes and a handful of peppery greens are all that stand between you and a dinner that tastes like you tried much harder than you did.

🔍  What's Hiding in Your Bowl (Besides Flavour)

Red peppers - A very rich source of vitamin C, plus vitamin A (from beta-carotene) and antioxidants. 

Almonds - Provide vitamin E, magnesium, fibre and protein, along with mostly unsaturated fats linked to heart health.

Extra virgin olive oil - Contains heart-healthy monounsaturated fats and polyphenols with anti-inflammatory properties.

Wild rocket - Rich in vitamin K and folate, and contains glucosinolates, the same family of plant compounds found in broccoli.

Getting Your Hands Dirty: Blistering and Blending

Step 1: Blistering the Peppers

Now for the fun part, where you get to be a little bit dramatic. Those peppers are going to look absolutely tragic when they come out from under the grill, all charred and wrinkled, like they’ve had a rough night. Don’t panic, because that’s exactly what you want. Wrap them up, give them a few minutes to steam and sulk, and the skins will slip off like a silk robe. It’s weirdly satisfying, and honestly a bit of a stress reliever after a long day.

Step 2: Processing the Pesto

Here’s where everything gets blitzed into something glossy and ridiculously good. Don’t worry about being precise. Peel, trim, blend and let the machine do the heavy lifting. Keep one pepper back, because it’s about to get a starring role as the topping. Give the sauce a quick taste before you move on, because it’s the sort of thing you’ll want to eat straight from the bowl with a spoon (no judgement here).

Step 3: Tossing It Together

Last stretch, and it’s the easy one. Get the pasta cooked, give it a good toss through that vivid sauce and watch every piece turn a gorgeous shade of sunset. The rocket wilts in just enough to stay peppery without sulking, and the reserved pepper strips make it look like you’ve got a food stylist hiding in the kitchen. Plate it up straight away, add a final drizzle of olive oil, and take a moment to admire your work before the first forkful disappears.

Who knew a jar-free pesto could taste this smoky, silky and downright luxurious? This Red Pepper and Pecorino Pesto Penne is proof that the best weeknight dinners don't need to be complicated, they just need a little char and a lot of flavour. If you make this one, I want to see it! Tag your creations on Instagram @homecookingwithmax

Red Pepper and Pecorino Pesto

Smoky blistered peppers blitzed with almonds and sharp pecorino, tossed through penne and peppery rocket.

Prep10 mins

Cook25 mins

Servings4

Ingredients

• 5 red peppers
• 1 tbsp extra virgin olive oil, plus extra to serve
• 50g blanched almonds
• 1 garlic clove, peeled
• 30g pecorino cheese, freshly grated
• 400g dried wholewheat penne (or any type of pasta)
• 65g wild rocket
• Salt and black pepper

Instructions

1. The Peppers: Rub the peppers with the oil and cook under a preheated very hot grill, turning occasionally, until black and blistered all over. Transfer to a bowl, cover with clingfilm and leave to steam for 5 minutes to make peeling easier.
2. The Peel: When cool enough to handle, peel off the skins. Cut one pepper into strips, trimming off the white core and seeds as you go, and reserve. Trim the remaining peppers.
3. The Pesto: Put the trimmed peppers in a food processor with the almonds, garlic and pecorino and process until smooth. Season with salt and pepper and transfer to a serving bowl.
4. The Pasta: Cook the penne in a large saucepan of salted boiling water according to the packet instructions until al dente.
5. The Toss: Drain the pasta and add it to the sauce with the reserved pepper strips and rocket leaves. Toss through and serve immediately with a generous drizzle of extra virgin olive oil.

Serve this gorgeous plate of comfort food alongside a crisp glass of chilled Pinot Grigio or a light-bodied Chianti to cut through the richness of the pecorino cheese. A side of rustic crusty sourdough bread never hurt anyone either!

Pro Tips

• Save Some Pasta Water: Scoop out a mug of the starchy cooking water before draining. A splash loosens the pesto and helps it cling to every piece of penne, so the sauce turns silky instead of stodgy.
• Toast the Almonds: Blanched almonds are quite mild, so a few minutes in a dry frying pan until golden gives the sauce a deeper, nuttier flavour. Let them cool slightly before blending.
• Add Rocket Last: Fold it in right at the end so it stays peppery and just barely wilted rather than limp.
• Make It Ahead: The pesto keeps in the fridge for about three days. Press a thin layer of olive oil over the top to stop it darkening, then bring it to room temperature before tossing with fresh pasta.
• Acid Balance: If the pesto tastes slightly flat or heavy, brighten the entire dish up with a tiny squeeze of fresh lemon juice right before serving.
• Clean as You Go: Rinse out your food processor bowl immediately after blending the pesto while the pepper residue is still soft, saving you major scrubbing time later!
• Second Life: Got leftovers? Toss the cold pasta mixture with cherry tomatoes and extra olive oil the next day for an incredible, refreshing pasta salad lunchbox.

Can I use jarred roasted peppers instead of blistering my own?

Yes, it's a handy shortcut for busy nights. Use about 400 g (14 oz) of drained jarred roasted red peppers and pat them dry with kitchen paper so the sauce doesn't turn watery. You'll lose a little of the smoky char, so a pinch of smoked paprika works well to bring it back.

Can I swap the pecorino for another cheese?

Absolutely. Parmesan is the easiest swap and gives a slightly milder, nuttier flavour. Pecorino is sharper and saltier, so if you switch, taste before adding any extra salt. For a vegetarian version, look for a hard cheese made with vegetarian rennet.

I'm allergic to nuts. What can I use instead of almonds?

Toasted sunflower seeds or pumpkin seeds are a great substitute and give the same creamy body. Use the same weight, toast them lightly in a dry pan first, then blend as normal. Always check labels if the allergy is severe.

Can I make the pesto ahead of time?

Yes. The pesto keeps in a covered container in the fridge for up to three days. Cook the pasta and stir in the rocket fresh so everything is warm and vibrant when you serve it.

What other pasta shapes work well with this sauce?

Anything with ridges or curves to catch the sauce is ideal. Fusilli, rigatoni, farfalle and conchiglie all work beautifully. Long pasta like spaghetti or linguine is also lovely if you loosen the pesto with a splash of pasta water.

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