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.