Red pepper pesto pasta

Name: Red pepper pesto pasta
Prep time: 15 min
Total time: 15 min
Ingredients: 400g dried pasta (whatever shape you have handy; see Easy Swaps); 290g jar roasted red peppers, drained; 60g blanched hazelnuts; 1 large garlic clove, crushed; 70ml olive oil; ½ tsp sherry vinegar or white wine vinegar; 40g parmesan or vegetarian alternative, grated, plus extra to serve; ½ small bunch parsley or basil

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Cost: $6.84 /serving

Author : Esther Clarke

15 minute meals homemade pesto

Ingredients

Remove All · Remove Spices · Remove Staples

400 grams dried pasta (whatever shape you have handy; see Easy Swaps)290 grams jar roasted red peppers, drained60 grams blanched hazelnuts1 large garlic clove, crushed70 milliliters olive oil½ tsp sherry vinegar or white wine vinegar40 grams parmesan or vegetarian alternative, grated, plus extra to serve½ small bunch parsley or basil

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Instructions

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Step 1

Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain the pasta, reserving a cup of the starchy cooking water.

Step 2

Meanwhile, put the peppers, hazelnuts and garlic in a food processor and pulse to a chunky texture. With the motor running, slowly trickle in the olive oil. Add the vinegar, grated cheese, parsley or basil and seasoning, then pulse again until combined.

Step 3

Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.

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