Roast pepper pesto with pasta

Roast pepper pesto with pasta

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(1 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal636
  • fat23g
  • saturates5g
  • carbs84g
  • sugars13g
  • fibre8g
  • protein22g
  • salt0.3g
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  • 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


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g Parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g pasta (we used tripolini)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • large pack basil leaves


  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.

  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.

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Comments (1)

Hopkins24's picture

Yummy dinner! Didn't have any almonds or blanched almonds, so I used flaked almonds instead and it was just as good!

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