Walnut & red-pepper pesto pasta


Walnut & red-pepper pesto pasta

Walnut & red-pepper pesto pasta
Walnut & red-pepper pesto pasta

It’s well worth making your own pesto – this one, with sweet red peppers and earthy walnuts, knocks spots off shop-bought jars.


SERVES 4 – 30 minutes

– 400g/14oz strozzapreti or casarecce pasta, or another short pasta shape.

– 100g/4oz walnuts.

– 3 roasted red peppers, roughly chopped.

– 25g/1oz Parmesan or vegetarian alternative, grated, plus extra to garnish.

– 1 small garlic clove, roughly chopped.

– large pack fresh basil, plus a few leaves to garnish.

– 2 tbsp extra virgin olive oil.

– 50g/2oz mascarpone.


Step 1:
Cook the pasta according to the pack instructions.

Step 2:
Meanwhile, toast the walnuts in a dry pan for a few minutes. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan or veggie alternative, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.

Step 3:
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3–4 tablespoons of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning.

Step 4:
To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan or veggie alternative.

Note : PER SERVING 589 kcals, protein 19g, carbs 56g, fat 33g, sat fat 8g, fibre 1g, sugar 2g, salt 0.2g

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