Ingredients
Method
- Bring a large pot of salted water to a boil.
- Heat a grill or grill pan to high heat. Toss the tomatoes and baby bell peppers with 2 tablespoons olive oil, salt, and pepper. Grill the peppers until grill marks appear, about 3 minutes per side. Grill tomatoes until they just start to blister. Remove from heat. Set aside.
- Once the water is boiling, cook the pasta until al dente. Just before draining, reserve at least 1 cup of the cooking water. Drain the pasta.
- In a large bowl, whisk together the hummus, pesto, basil, and crushed red pepper flakes. Add 1 cup of the reserved pasta water and whisk until smooth. Add the hot pasta and toss well to coat. Let sit for five minutes for the sauce to thicken.
- Divide the pasta among bowls. Top with the blistered tomatoes and grilled peppers. Enjoy warm!
Notes
- Use a good quality plain hummus for the creamiest sauce.
- Don't skip reserving the pasta water; it's key to emulsifying the sauce.
- Adjust the red pepper flakes to your spice preference.
- Add a squeeze of lemon juice at the end for extra brightness. Allergens: Wheat, Sesame. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip reserving the pasta water; it's key to emulsifying the sauce.
- Adjust the red pepper flakes to your spice preference.
- Add a squeeze of lemon juice at the end for extra brightness. Allergens: Wheat, Sesame. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.