Pasta & mixed peppers with walnut & lemon pesto
A wheat-free main course, packed with peppers and nutty pesto
Difficulty and servings
Serves 3
Preparation and cooking times
Ready in 40 minutes
Vegetarian, Gluten-free
- 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.
- 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.
- 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.
- 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
Recipe from Good Food magazine, February 2003.
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http://www.bbcgoodfood.com/recipes/1455/
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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
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A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
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Difficulty and servings
Serves 3
Preparation and cooking times
Ready in 40 minutes
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
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13 April 2008
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02 October 2008
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04 February 2011
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