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Roasted red pepper & parsley pesto with penne

Roasted red pepper & parsley pesto with penne

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Rating: 5 out of 5.51 ratings
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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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal495
fat21g
saturates5g
carbs57g
sugars2g
fibre1g
protein20g
salt0.3g
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Ingredients

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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Overall rating

Rating: 5 out of 5.51 ratings

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