Roasted Red Pepper and Parsley Pesto with Penne

This is a really versatile recipe, and so full of flavour.  It can easily be changed up by adding some chunks of chicken breast, or strips of lean beef steak, or even some white fish or prawns – just add your calories.

I love pesto, and there’s nothing nicer than fresh pesto – it’s just delicious.

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Roasted Red Pepper and Parsley Pesto with Penne

  • Author: Rachel Wilcock
  • Total Time: 15 minutes
  • Yield: 4 1x


Delicious homemade pesto pasta



240g penne

290g jar roasted red pepper , drained

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

75g unsalted cashew

1 large garlic clove , roughly chopped

2 tbsp extra-virgin olive oil

50g parmesan (or vegetarian alternative), grated


  1. Cook the pasta following pack instructions.
  2. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency.
  3. Season and mix in the Parmesan.
  4. Drain the pasta and return to the pan with the pesto.
  5. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.


Add chicken, prawns, chorizo, white fish or strips of lean steak to change this recipe up.

  • Prep Time: 5
  • Cook Time: 10


  • Calories: 278

8 replies on “Roasted Red Pepper and Parsley Pesto with Penne”

Made this again yesterday as my vegetarian son came round for his tea. Both he and his girlfriend loved this, as did we (again). A very firm favourite.

I’ve never made pesto but love pasta , I’ll let you know when I’ve tried making it. I love the way the recipe has choices for different servings. I haven’t looked but do they all do that now or just the new ones going on?

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