Red pepper pesto pasta

Name: Red pepper pesto pasta
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
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

Portion size: Serves 4
Hands-on time 15 min
Difficulty: easy

Vegetarian

Recipe by: Esther Clark

Save

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.
Recipe continues after advertising adslot-recipe-4