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
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.