Roasted red pepper & parsley pesto with penne

10-30 minutes 4 servings 600 kcal or less budget easy recipes family meals good for you low calorie mains quick vegetarian

N/A

Source

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

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.

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.