DAY TWO

Roast pepper pesto with pasta

Serves 4 Prep 10 mins Cook 15 mins 51p a portion 636 kcals, 23g fat, 5g sat. fat, 13g sugar

6 roasted garlic cloves (from yesterday) 4 roasted red peppers (from yesterday) 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

1 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.

2 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.