Red pepper & hazelnut pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 250g jar roasted red peppers
- 60g hazelnuts, toasted
- 1 large garlic clove, crushed
- 50ml extra virgin olive oil
- pinch of chilli flakes, optional
- ½ tsp sherry or white wine vinegar
- 30g parmesan, grated, plus extra to serve
- ½ small bunch of parsley
- 400g dried pasta, penne, rigatoni or orecchiette work well
Method
- STEP 1
Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- STEP 2
Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.