Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Ingredients
- 400g penne
- 290g jar roasted red pepper, drained
- large handful flat-leaf parsley, plus a few chopped leaves to garnish
- 75g unsalted cashew
- 1 large garlic clove, roughly chopped
- 2 tbsp extra-virgin olive oil
- 50g parmesan (or vegetarian alternative), grated
Method
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Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
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Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.