What can I add to a homemade pasta dish that I made too oily?

I made pasta with pesto, which is great. But then, I attempted to char/sautee some red peppers/red onions/garlic to add into the pasta, and put too much oil in, so now I have a (delicious) oily almost-paste. When I incorporated it into the pasta it's delicious, but veeeeerry greasy.

What can I add into the pasta as an extra ingredient that will soak up/absorb/get coated by the oil? I was shooting for a bit of a drier texture than I have.

I thought immediately of panko crumbs but I don't know if that would go well. Would quinoa work/go with the pesto flavour?

Bonus points if it's something bulky that I can use to make the dish have more servings.

Thanks!

submitted by /u/bobaimee
[link] [comments]