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
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Approximate analysis per serving:
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Calories:
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526 kcals |
Sodium:
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487 mg |
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Protein:
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17 g |
Potassium:
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394 mg |
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Fat:
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37 g |
Calcium:
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66 mg |
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Carbohydrates:
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31 g |
Phosphorus:
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186 mg |
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Fiber:
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2 g
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Cholesterol:
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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
