Side Dish

Grilled Pepper-Pesto Linguine

Name: Grilled Pepper-Pesto Linguine
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons capers; 1 1/2 cups loosely packed cilantro leaves (about 1 bunch, stems removed); 1/2 teaspoon cumin; 5 garlic cloves; 2 tablespoons lemon juice, divided; 1 (16-ounce) package linguine; 6 large mushrooms; 1/3 cup olive oil; 1/2 teaspoon pepper; 1 large red bell pepper, seeded and cut into 6 pieces; 1 teaspoon salt; 1 large yellow bell pepper, seeded and cut into 6 pieces

5 October 2026

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Total Time45 Mins

Serves6

Per Serving$1.05

Photo coming soon

Grilled Pepper-Pesto Linguine might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 12g of protein, 14g of fat, and a total of 420 calories. For $1.05 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6.

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Method:

1
Prepare pasta according to package directions; drain.
2
Place bell peppers, mushrooms, and garlic cloves on a 24- x 12-inch piece of nonstick aluminum foil or lightly greased heavy-duty aluminum foil.
3
Sprinkle bell pepper mixture with capers, cilantro leaves, and 1 tablespoon lemon juice. Fold aluminum foil to seal, leaving an opening in top for steam to escape.
4
Grill, covered with grill lid, over high heat (400 to 50
5
minutes or until peppers are almost blackened, and mushrooms are tender.
6
Remove foil packet from grill. Seal foil, and let stand 10 minutes to loosen skin on peppers. Peel peppers, and discard skin.
7
Process roasted peppers, remaining items in aluminum foil packet, olive oil, next 3 ingredients, and remaining 1 tablespoon lemon juice in a food processor or blender until smooth, stopping to scrape down sides.
8
Serve sauce over hot cooked pasta.
9
Sprinkle with cheese, if desired.