Roast pepper pesto with pasta

1 of 5-a-day 400 kcal or less 600 kcal or less budget fibre healthy pasta recipes midweek meals vitamin c

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Source

Ingredients

6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)

4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)

1 tsp cayenne pepper

75g blanched almonds , roughly chopped

50g parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)

2 tbsp olive oil

400g pasta (we used tripolini)

large pack basil leaves

Method

Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.

Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.