Red pepper pesto pasta
Our punchy homemade pesto with hazelnuts and red pepper tastes so much better than pesto from a jar. Toss with pasta for a 15-minute meal.
Take a look through more of our homemade pesto recipes.
Join Extradelicious to unlock Cook Mode
Ingredients
- 400g dried pasta (whatever shape you have handy; see Easy Swaps)
- 290g jar roasted red peppers, drained
- 60g blanched hazelnuts
- 1 large garlic clove, crushed
- 70ml olive oil
- ½ tsp sherry vinegar or white wine vinegar
- 40g parmesan or vegetarian alternative, grated, plus extra to serve
- ½ small bunch parsley or basil
Join Extradelicious to unlock Cook Mode
Method
- Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain the pasta, reserving a cup of the starchy cooking water.
- Meanwhile, put the peppers, hazelnuts and garlic in a food processor and pulse to a chunky texture. With the motor running, slowly trickle in the olive oil. Add the vinegar, grated cheese, parsley or basil and seasoning, then pulse again until combined.
- Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.
Nutrition
- 631kcals Calories
- 27.1g (4.8g saturated) Fat
- 19g Protein
- 74.5g (4g sugars) Carbs
- 6.4g Fibre
- 0.5g Salt
Leave a comment, question or tip