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Pasta & mixed peppers with walnut & lemon pesto

Pasta & mixed peppers with walnut & lemon pesto

A star rating of 3.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 40 minutes
  • Easy
  • Serves 3

A wheat-free main course, packed with peppers and nutty pesto

  • Gluten-free
  • Vegetarian
Nutrition: per serving


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2003


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A star rating of 3.3 out of 5.4 ratings

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