Name: Roast pepper pesto with pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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

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Roast pepper pesto with pasta

Roast pepper pesto with pasta

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.6 out of 5.9 ratingsRate

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Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right

Healthy

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast pepper & chorizo salad

A star rating of 4.5 out of 5.2 ratings

Green beans with shallots

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal611
fat22g
saturates4g
carbs78g
sugars3g
fibre5g
protein23g
salt0.22g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 3.6 out of 5.9 ratings

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