The BBC Good Food logo
Roast pepper pesto with pasta

Roast pepper pesto with pasta

By
Rating: 4 out of 5.7 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal636
fat23g
saturates5g
carbs84g
sugars13g
fibre8g
protein22g
salt0.3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.7 ratings

Sponsored content