Roasted red pepper & parsley pesto with penne
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 495 |
| fat | 21g | |
| saturates | 5g | |
| carbs | 57g | |
| sugars | 2g | |
| fibre | 1g | |
| protein | 20g | |
| salt | 0.3g |
Ingredients
- 400g penne
- 290g jar roasted red pepper , drained
- large handful flat-leaf parsley , plus a few chopped leaves to garnish
- 75g unsalted cashew
- 1 large garlic clove , roughly chopped
- 2 tbsp extra-virgin olive oil
- 50g parmesan (or vegetarian alternative), grated
Method
- STEP 1
Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- STEP 2
Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
RECIPE TIPS
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try using blanched almonds instead of the cashew nuts, or for a Greek-inspired twist, replace the Parmesan with feta.
Goes well with
Recipe from Good Food magazine, July 2013
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