Roast pepper pesto with pasta

Contains pork – recipe is for non-Muslims only
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish – see the recipe, below right

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 636
  • fat 23g
  • saturates 5g
  • carbs 84g
  • sugars 13g
  • fibre 8g
  • protein 22g
  • salt 0.3g

Ingredients

  • 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 almonds, roughly 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

Method

  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.

  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.

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