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Roast pepper pesto with pasta

Roast pepper pesto with pasta

A star rating of 3.5 out of 5.8 ratingsRate
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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
kcal611
fat22g
saturates4g
carbs78g
sugars3g
fibre5g
protein23g
salt0.22g
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Ingredients

  • 6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)
  • 4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)
  • 1 tsp cayenne pepper
  • 75g blanched almonds , roughly chopped
  • 50g parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
  • 2 tbsp olive oil
  • 400g pasta (we used tripolini)
  • large pack basil leaves

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

A star rating of 3.5 out of 5.8 ratings
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