Name: Red pepper & hazelnut pesto pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250g jar roasted red peppers; 60g hazelnuts toasted; 1 large garlic clove crushed; 50ml extra virgin olive oil; pinch of chilli flakes optional; ½ tsp sherry or white wine vinegar; 30g parmesan grated, plus extra to serve; ½ small bunch of parsley; 400g dried pasta penne, rigatoni or orecchiette work well

Home
Premium
Red pepper & hazelnut pesto pasta

Red pepper & hazelnut pesto pasta

Esther Clark

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.60 ratingsRate

loading...

Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyPumpkin velouté. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.2 ratings

App onlyPumpkin spiced latte cake. This is a premium piece of content available to subscribed users.

A star rating of 4.7 out of 5.7 ratings

Quick seafood linguine

A star rating of 4.5 out of 5.226 ratings

Ingredients

Nutrition

Units:

MetricUS

250g jar roasted red peppers
60g hazelnuts

toasted
1 large garlic clove

crushed
50ml extra virgin olive oil
pinch of chilli flakes

optional
½ tsp sherry

or white wine vinegar
30g parmesan

grated, plus extra to serve
½ small bunch of parsley
400g dried pasta

penne, rigatoni or orecchiette work well

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal576
fat25g
saturates4g
carbs67g
sugars2g
fibre7g

high
protein17g
salt0.2g

Method

step 1

Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
step 2

Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.60 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now