Roasted red pepper & parsley pesto with penne
- Preparation and cooking time
- Serves 4
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
- 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.
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.