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

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 495
  • fat 21g
  • saturates 5g
  • carbs 57g
  • sugars 2g
  • fibre 1g
  • protein 20g
  • salt 0.3g


  • 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.



  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.

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