Roast pepper pesto with pasta
Serves 4
Easy
Prep:
Cook:
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
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Showing items 1 to 3 of 6
- 6 roasted garlic cloves(use leftovers from our roast pepper & chorizo salad dish - recipe right)
- 4 roasted red peppers(use leftovers from our roast pepper & chorizo salad dish - recipe right)
- 1 tsp cayenne pepper
- 75g blanched almondsroughly chopped
- 50g parmesan(or vegetarian alternative), roughly chopped, plus extra for serving (optional)
- 2 tbsp olive oil
- 400g pasta(we used tripolini)
- large pack basil leaves
Nutrition: per serving
- kcal611
- fat22g
- saturates4g
- carbs78g
- sugars3g
- fibre5g
- protein23g
- salt0.22g
Method
step 1
Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
step 2
Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.
