Creamy Argentine Chimichurri Pasta with Roasted Red Peppers
A delightful blend of Argentine flavors in a luscious pasta dish
This creamy pasta features the bold flavors of chimichurri paired with the sweetness of roasted red peppers, providing a delightful fusion of textures and tastes.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Chimichurri Sauce
For the Roasted Red Peppers
For the Creamy Pasta
For Garnishing
Preparation
Preparing the Chimichurri Sauce
Chop herbs
Finely chop the parsley and cilantro.
Combine ingredients
Combine with garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Mix well.
Rest the sauce
Let it sit for at least 30 minutes to meld the flavors.
Roasting the Red Peppers
Preheat oven
Preheat oven to 400°F (200°C).
Prepare peppers
Cut peppers into quarters and remove seeds.
Roast peppers
Toss with olive oil and salt, place on a baking sheet, and roast for 25 minutes until charred.
Ensure the peppers are well-charred and use the juices in the sauce for extra flavor.
Cooking Process
Boil pasta
Cook fettuccine according to package instructions until al dente.
Make cream sauce
Melt butter over medium heat, add cream, simmer, and stir in Parmesan until melted.
Combine ingredients
Add cooked pasta, roasted peppers, and chimichurri sauce to the cream sauce, stirring to coat evenly.
Plating & Serving
Creamy Argentine Chimichurri Pasta with Roasted Red Peppers
Creamy Argentine Chimichurri Pasta with Roasted Red Peppers
Plate and garnish
Serve immediately and garnish with fresh basil leaves and extra Parmesan cheese.