Use delicious roasted capsicum and garlic to make this easy pasta dish
- 6 garlic cloves, roasted
- 4 red capsicums, roasted
- 1 tsp cayenne pepper
- 75 g blanched almonds, roughly chopped
- 50 g Parmesan roughly chopped, plus extra for serving (optional)
- 2 tbsp olive oil
- 400 g pasta
- 1 large pack basil
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted capsicums, 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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.3 g|
|Total carbohydrates||78.9 g|
|- Sugars||7.9 g|
|Dietary fibre||7.6 g|