Roasted red pep­per & pars­ley pesto with penne


Serves 4 Prep 5 mins Cook 10 mins 90p a por­tion 495 kcals, 21g fat, 5g sat. fat, 2g sugar 400g penne 290g jar roasted red pep­pers, drained large hand­ful flat-leaf pars­ley, plus a

few chopped leaves to gar­nish 75g un­salted cashew nuts 1 large gar­lic clove, roughly chopped 2 tbsp ex­tra vir­gin olive oil 50g parme­san (or vegetarian

al­ter­na­tive), grated Cook the pasta fol­low­ing pack instructions. Mean­while, put the pep­pers, pars­ley, nuts, gar­lic and olive oil in a mini chop­per or food pro­ces­sor and whizz to a pesto con­sis­tency. Season and mix in the parme­san. Drain the pasta and re­turn to the pan, then stir in the pesto and gen­tly heat for 1 min. Sprin­kle with a lit­tle more chopped pars­ley to serve.

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