Healthy pasta recipe for 4 people, takes only 15 mins; recipe has garlic clove, red pepper, cayenne pepper, almond, parmesan, olive oil, pasta and basil leaf.
Roast pepper pesto with pasta
Course: Healthy pasta
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Pepper: 4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)
- Garlic Clove: 6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)
- Parmesan: 50g parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
- Basil Leaf: large pack basil leaves
- Olive Oil: 2 tbsp olive oil
- Pasta: 400g pasta (we used tripolini)
- Cayenne Pepper: 1 tsp cayenne pepper
- Almond: 75g blanched almonds, roughly chopped
Directions
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
- Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.
