Creamy Argentine Chimichurri Pasta with Roasted Red Peppers
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Chimichurri Sauce
- 1
Chop herbs
Finely chop the parsley and cilantro.
- 2
Combine ingredients
Combine with garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Mix well.
- 3
Rest the sauce
Let it sit for at least 30 minutes to meld the flavors.
Roasting the Red Peppers
- 1
Preheat oven
Preheat oven to 400°F (200°C).
- 2
Prepare peppers
Cut peppers into quarters and remove seeds.
- 3
Roast peppers
Toss with olive oil and salt, place on a baking sheet, and roast for 25 minutes until charred.
Tip: Ensure the peppers are well-charred and use the juices in the sauce for extra flavor.
How to Make Creamy Argentine Chimichurri Pasta with Roasted Red Peppers
Total time: 1 h 33 min · Yields 4 servings
- 1
Boil pasta
Cook fettuccine according to package instructions until al dente.
- 2
Make cream sauce
Melt butter over medium heat, add cream, simmer, and stir in Parmesan until melted.
- 3
Combine ingredients
Add cooked pasta, roasted peppers, and chimichurri sauce to the cream sauce, stirring to coat evenly.
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