Red Pepper and Hazelnut Pesto Pasta

by BBC Good Food

Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal

Method

Based on 4 servings, adjust as needed.

Step 1

Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley*, then blitz again. Check the seasoning.

Step 2

Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.

  • Ingredients
  • Based on 4 servings
  • 1 Large Garlic Clove, crushed 1x Sainsbury's Garlic
  • 50ml Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 0.5 tsp Sherry, or white wine vinegar 1x Sainsbury's Spanish Sherry Vinegar 375ml
  • 400g Dried Pasta, penne, rigatoni or orecchiette work well 1x Sainsbury's Italian Rigatoni Tubes Pasta 500g
  • 30g Parmesan, grated, plus extra to serve 1x Sainsbury's Grana Padano Cheese 200g
  • 15g Parsley, picked 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 250g Jar Roasted Red Peppers, drained 1x Karyatis Roasted Red Peppers 450g (350g*)
  • 60g Hazelnuts, toasted 1x Sainsbury's Blanched Hazelnuts 100g
  • pinch Chilli Flakes, optional 1x Sainsbury's Crushed Chillies 32g
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