Roast pepper pesto with pasta

Roast pepper pesto with pasta

  • Rating: 4 out of 5.7 ratings
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  • 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
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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

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    Overall rating

    Rating: 4 out of 5.7 ratings

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