Bell Pepper And Onion Crostini With Pesto Recipes

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PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS



Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers image

Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.

Provided by mliss29

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

7 ounces thin spaghetti
1 -2 tablespoon olive oil
1/2 onion, slivered
1 red bell pepper, cored and slivered
8 ounces mushrooms, sliced
7 ounces pesto sauce

Steps:

  • Cook the spaghetti according to package instructions.
  • Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
  • Add cooked spaghetti and pesto and combine well.
  • Serve with garlic bread and salad.

ROASTED RED PEPPER PESTO CROSTINI



Roasted Red Pepper Pesto Crostini image

Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.

Provided by little_wing

Categories     < 30 Mins

Time 25m

Yield 24 crostini

Number Of Ingredients 12

1 baguette, cut into 1/4-inch-thick slices
1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled
2 roasted red peppers, peeled, seeded and coarsely chopped
2 tablespoons slivered almonds, toasted
3 tablespoons grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper, to taste
4 ounces goat cheese

Steps:

  • Preheat an oven to 350°F.
  • Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
  • Lightly toast both sides of bread in oven.
  • While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
  • In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
  • Place the crostini in a single layer on a baking sheet.
  • Spread about 2 teaspoons of the goat cheese on each crostini.
  • Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
  • Sprinkle with the remaining 1 Tbs. parsley.

Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4

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