Pasta & mixed peppers with walnut & lemon pesto

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Make the pesto. Put the walnuts, garlic and lemon zest in a food processor and whizz until finely chopped. Add the parsley, then drizzle the oil down the feed tube and whizz to combine everything together. Season to taste.
2. Preheat the grill to high. Tip the onions into a grill pan, sprinkle with 1 tbsp oil, then toss to coat. Arrange them in a single layer and grill for 6-8 minutes until lightly charred.
3. Meanwhile, cook the pasta according to the pack instructions until just tender - it won't swell as much as wheat pasta, so taste a piece to check that it's just tender.
4. Drain the pasta in a colander. Tip the pesto, onions and peppers into the pasta pan and put back on the heat. Stir for a few moments, then add the pasta and then the cheese. Season and serve straight away, scattered with the cheese shavings.

Per serving

696 kcalories, protein 17g, carbohydrate 74g, fat 40 g, saturated fat 8g, fibre 5g, salt 2.7 g

Latest comments and suggestions

• sally

  13 April 2008

  sally rated and commented on this recipe

  

  Easy to make and quite tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Em's Recipes

  02 October 2008

  Em's Recipes rated and commented on this recipe

  

  Nice but a little too garlicy for me!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1455/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE WALNUT PESTO

• 25g walnut pieces
• 2 garlic cloves , crushed
• zest of 1 large lemon
• 25g fresh parsley
• 4 tbsp extra-virgin olive oil

FOR THE PASTA

• 2 small red onions , quartered and separated into pieces
• 1 tbsp extra-virgin olive oil
• 250ml pack wheat-free pasta (we used Orgran rice and corn pasta)
• 250G jar mixed pepper antipasto, drained and sliced
• 50g vegetarian parmesan-style cheese , finely grated, plus extra shavings to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 3

Preperation and cooking times

Vegetarian, Gluten-free

Ingredients

FOR THE WALNUT PESTO

• 25g walnut pieces
• 2 garlic cloves , crushed
• zest of 1 large lemon
• 25g fresh parsley
• 4 tbsp extra-virgin olive oil

FOR THE PASTA

• 2 small red onions , quartered and separated into pieces
• 1 tbsp extra-virgin olive oil
• 250ml pack wheat-free pasta (we used Orgran rice and corn pasta)
• 250G jar mixed pepper antipasto, drained and sliced
• 50g vegetarian parmesan-style cheese , finely grated, plus extra shavings to serve

Per serving

696 kcalories, protein 17g, carbohydrate 74g, fat 40 g, saturated fat 8g, fibre 5g, salt 2.7 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.