Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Red Pepper and Parsley Pesto with Penne


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

Description

Delicious homemade pesto pasta


Ingredients

Scale

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


Instructions

  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.

Notes

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

  • Prep Time: 5
  • Cook Time: 10

Nutrition

  • Calories: 278