App onlyPumpkin velouté. This is a premium piece of content available to registered users.
Make the most of seasonal pumpkin or squash with this creamy autumnal soup. Garnish with toasted pumpkin seeds, a drizzle of cream and black pepper
Red pepper & hazelnut pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g jar roasted red peppers
- 60g hazelnutstoasted
- 1 large garlic clovecrushed
- 50ml extra virgin olive oil
- pinch of chilli flakesoptional
- ½ tsp sherryor white wine vinegar
- 30g parmesangrated, plus extra to serve
- ½ small bunch of parsley
- 400g dried pastapenne, rigatoni or orecchiette work well
Nutrition: per serving
- kcal576
- fat25g
- saturates4g
- carbs67g
- sugars2g
- fibre7ghigh
- protein17g
- salt0.2g
Method
step 1
Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
step 2
Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
