Roasted red pepper & parsley pesto with penne
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.7 out of 5.68 ratingsRate
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Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal495
low
-
fat21g
-
saturates5g
-
carbs57g
-
sugars2g
-
fibre1g
-
protein20g
-
salt0.3g
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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.
Recipe from Good Food magazine, July 2013
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A star rating of 4.7 out of 5.68 ratings
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