The BBC Good Food logo
Walnut & red pepper pesto pasta

Walnut & red pepper pesto pasta

A star rating of 4.5 out of 5.28 ratingsRate
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce

  • Freezable (sauce only)
  • Vegetarian
Nutrition: per serving


  • 400g strozzapreti or casarecce pasta , or another short pasta shape
  • 100g walnut
  • 3 roasted red peppers , roughly chopped
  • 25g parmesan , or a vegetarian alternative, plus extra to serve
  • 1 small garlic clove , roughly chopped
  • large pack basil , plus a few leaves to serve
  • 2 tbsp extra virgin olive oil
  • 50g mascarpone


  • STEP 1

    Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.

  • STEP 2

    Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.

Goes well with

Recipe from Good Food magazine, March 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.28 ratings

Sponsored content