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Walnut & red pepper pesto pasta

Walnut & red pepper pesto pasta

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  • 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
NutrientUnit
kcal589
fat33g
saturates8g
carbs56g
sugars2g
fibre1g
protein19g
salt0.2g
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Ingredients

  • 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

Method

  • 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

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Overall rating

A star rating of 4.5 out of 5.28 ratings
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