Red pepper pesto pasta
- February 2022
- Serves 4
- Hands-on time 15 min
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.
- 27.1g (4.8g saturated)
- 74.5g (4g sugars)
- 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
- 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.
Easy swaps: Use gluten-free pasta or a vegan alternative for the cheese to make this recipe suitable for alternative diets.
If you have a nut allergy, swap the hazelnuts for toasted breadcrumbs for extra texture.
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