Walnut & red pepper pesto pasta

Walnut & red pepper pesto pasta

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce

Nutrition and extra info

Additional info

  • sauce only
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
589
protein
19g
carbs
56g
fat
33g
saturates
8g
fibre
1g
sugar
2g
salt
0.2g

Ingredients

  • 400g strozzapreti or casarecce pasta, or another short pasta shape
  • 100g walnuts
  • 3 roasted red peppers, roughly chopped
  • 25g Parmesan, or a vegetarian alternative, plus extra to serve
  • 1 small garlic clove, roughly chopped
  • large pack basil, plus a few leaves to serve
  • 2 tbsp extra virgin olive oil
  • 50g mascarpone

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Method

  1. Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
  2. Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.

Recipe from Good Food magazine, March 2014

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Comments

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aarthidelhi's picture
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I liked the sound of this but wanted a healthier version so tried this without mascarpone and balanced the strong, bitter walnut taste with an extra red pepper but it still came out too nutty for my liking. Sort of eating pasta with walnut butter. I may try this again using fresh cream or fromage frais instead and hope it turns out better.

babsfazekas's picture

Doubled this to feed a crowd. Easy and delicious, everyone loved it. Leftovers made great pasta salad lunches for the week.

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