MAKE RED PESTO SAUCE

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Whiz 1 roasted red pep­per from a jar with 1 clove crushed gar­lic, 2tbsp pine nuts, 6 sun-dried toma­toes, 4 toma­toes, 2tbsp sun­dried tomato paste and a pinch of chilli pow­der. Add 100g grated Parme­san and grad­u­ally add 150ml olive oil to make a paste. Stir into cooked pasta. Serves 3-4.

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