Roasted Red Pepper Pesto

Renal Recipe-Roasted Red Pepper Pesto

This roasted Red Pepper Pesto tastes great on any pasta. But it really brings out the flavor of lobster ravioli or tortellini.

Serves 2

2 garlic cloves, cut in half

1 jar (about 7 to 8 ounces) roasted red bell peppers, drained
¼ cup olive oil
¼ cup fresh basil, torn
1 tsp. balsamic vinegar
pepper to taste

1 Trader Joe’s Lobster Ravioli, or another meat filled ravioli or tortellini.

  • 1.  Combine all of the ingredients except the pasta in a food processor and blend 30 seconds until it has reached your desired consistency. Taste, and adjust flavors to your preference.
  • 2.   Prepare the ravioli or stuffed pasta according to the directions on the package. Do not salt the pasta water; there is plenty of sodium inherent in the sauce and ravioli.
  • 3.  Top the hot ravioli immediately with room temperature pesto and enjoy.

NOTE:This recipe can also be made with freshly roasted bell peppers.

Nutrient Information

 

 

Approximate analysis per serving:

 

 

Calories:

 

 

526 kcals

 

 

 

 

Sodium:

 

 

487 mg

 

Protein:

 

 

17 g

 

 

 

 

Potassium:

 

 

394 mg

 

Fat:

 

 

37 g

 

 

 

 

Calcium:

 

 

66 mg

 

Carbohydrates:

 

 

31 g

 

 

 

 

Phosphorus:

 

 

186 mg

 

Fiber:

 

 

2 g

 

 

 

 

 

Cholesterol:

 

 

130mg


Recipe Disclaimer

Due to variations in ingredients, the nutritional analyses should be used as a guideline only.
A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.

Uploaded: 12-31-2008

Web ID 526

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