Walnut & red pepper pesto pasta

Tuesday, 29 August 2017 - 13:07 | Views - 1,022

Ingredients

400g strozzapreti or casarecce pasta

100g walnut

3 roasted red peppers, roughly chopped

25g parmesan

1 small garlic clove

large pack basil

2 tbsp extra virgin olive oil

50g mascarpone

Prep: 15 MINS
Cook: 15 MINS

Method

1)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.

2)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.

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