WALNUT & RED PEPPER PESTO PASTA

Walnut & red pepper pesto pasta image

Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce

Provided by Cassie Best

Time 30m

Number Of Ingredients 8

Ingredients

400g strozzapreti or casarecce pasta , or another short pasta shape
100g walnut
3 roasted red peppers , roughly chopped
25g parmesan , or a vegetarian alternative, plus extra to serve
1 small garlic clove , roughly chopped
large pack basil , plus a few leaves to serve
2 tbsp extra virgin olive oil
50g mascarpone

Steps:

Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.

Nutrition Facts : Calories 589 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium