Pasta & mixed peppers with walnut & lemon pesto

Pasta & mixed peppers with walnut & lemon pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Ready in 40 minutes


Serves 3
A wheat-free main course, packed with peppers and nutty pesto

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal696
  • fat40g
  • saturates8g
  • carbs74g
  • sugars0g
  • fibre5g
  • protein17g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.


    For the walnut pesto

    • 25g walnut pieces



      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • 2 garlic cloves, crushed
    • zest of 1 large lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 25g fresh parsley



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 4 tbsp extra-virgin olive oil

    For the pasta

    • 2 small red onions, quartered and separated into pieces



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp extra-virgin olive oil
    • 250ml pack wheat-free pasta (we used Orgran rice and corn pasta)



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

    • 250G jar mixed pepper antipasto, drained and sliced



      Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

    • 50g vegetarian parmesan-style cheese, finely grated, plus extra shavings to serve


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    daviesx4's picture
    6th Jun, 2014
    It worked for me and ticked all the right boxes....I loved the flavours in this dish, easy to put together for a quick work night supper.
    4th Feb, 2011
    I didn't like the pesto and used basil pesto instead
    2nd Oct, 2008
    Nice but a little too garlicy for me!
    13th Apr, 2008
    Easy to make and quite tasty.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?