TODAY’S RECIPE: Roasted red pepper & parsley pesto with penne

DELICIOUS new take on pesto using parsley instead of basil. Serves: 4.

Ingredients

400g penne 290g jar roasted red peppers, drained Handful flat-leaf parsley, plus few leaves to garnish 75g unsalted cashews 1 large garlic clove 2 tbsp extra-virgin olive oil 50g parmesan, grated

Method

1. Cook pasta following instructions. Put peppers, parsley, cashews, chopped garlic and olive oil in a food processor and whizz to a pesto consistency. Season, mix in parmesan.

2. Drain pasta and return to pan with pesto. Stir and gently heat for one minute, then sprinkle with reserved parsley and serve.

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