Walnut & red pepper pesto pasta

alternative pesto homemade pesto indulgent pasta recipes ready in 30 minutes vegetarian pasta

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Source

Ingredients

400g strozzapreti or casarecce pasta , or another short pasta shape

100g walnut

3 roasted red peppers , roughly chopped

25g parmesan , or a vegetarian alternative, plus extra to serve

1 small garlic clove , roughly chopped

large pack basil , plus a few leaves to serve

2 tbsp extra virgin olive oil

50g mascarpone

Method

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

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 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.