Red Pepper Pesto Penne
Welcome to another delicious garden-to-table recipe! This one is all about simplicity, flavor, and making the most of those fresh garden tomatoes. With a little help from Trader Joe’s, I’m bringing you a dish that’s perfect for any weeknight dinner—Red Pepper Pesto Penne. The gluten-free pasta is tossed with roasted red pepper pesto, fresh cherry tomatoes, and infused with the comforting flavors of garlic and chicken broth. It’s a dish that’s both light and satisfying, making it a must-try for the season.
Red Pepper Pesto Penne
Ingredients
- 12 oz gluten-free penne rigate
- 1 jar Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce
- 1 cup Chicken Broth
- 2 cubes crushed garlic or 2 cloves fresh garlic, minced
- 2-3 cups garden-fresh tomatoes (about 6 to 8 tomatoes) halved
- 1 tablespoon olive oil optional, for sautéing
- Fresh basil & parmesan for garnish optional
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free penne according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil (if using) over medium heat. Add crushed garlic cubes and sauté until fragrant.
- Add the halved tomatoes and cook until they begin to soften and release their juices.
- Pour in the chicken broth, then stir in the roasted red pepper pesto sauce. Let it warm through for a few minutes.
- Add the cooked pasta to the skillet and toss until well coated.
- Serve hot, garnished with fresh basil leaves and parmesan if desired.
This Red Pepper Pesto Penne is all about bringing out the best in simple ingredients. The fresh tomatoes add a vibrant sweetness, while the roasted red pepper pesto ties everything together with its rich, savory flavor. It’s an easy way to enjoy a garden-fresh meal that’s bursting with flavor.
