Roasted red pepper and parsley pesto with penne

Roasted red pepper and parsley pesto with penne

Roasted red pepper & parsley pesto with penne

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 495
  • Carbohydrates 57
  • Saturated Fat 5
  • Sugar 2
  • Protein 20
  • Fat 21
  • Fiber 1
  • Salt 0.3

Ingredients

  • 400g penne

  • 290g jar roasted red peppers, drained

  • large handful flat-leaf parsley, plus a few chopped leaves to garnish

  • 75g unsalted cashews

  • 1 large garlic clove, roughly chopped

  • 2 tbsp extra-virgin olive oil

  • 50g Parmesan (or vegetarian alternative), grated

Roasted red pepper & parsley pesto with penne

Try using blanched almonds instead of the cashew nuts, or for a Greek-inspired twist, replace the Parmesan with feta.





Method

  1. Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.

  2. Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.