ROAST PEPPER PESTO WITH PASTA

Roast pepper pesto with pasta image

Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right

Provided by Good Food team

Categories Dinner

Time 25m

Number Of Ingredients 8

Ingredients

6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)
4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)
1 tsp cayenne pepper
75g blanched almonds , roughly chopped
50g parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
2 tbsp olive oil
400g pasta (we used tripolini)
large pack basil leaves

Steps:

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.

Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium