Red Pepper and Hazelnut Pesto Pasta
10m
prep time
25m
total time
Easy
level
9
ingredients
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
-
pinch Chilli Flakes, optional 1 x Sainsbury's Crushed Chillies 32g -
0.5 tsp Sherry, or white wine vinegar 1 x Sainsbury's Spanish Sherry Vinegar 375ml
-
250g Jar Roasted Red Peppers, drained 1 x Karyatis Roasted Red Peppers 450g (350g*) -
400g Dried Pasta, penne, rigatoni or orecchiette work well 1 x Sainsbury's Italian Rigatoni Tubes Pasta 500g -
1 Large Garlic Clove, crushed 1 x Sainsbury's Garlic -
60g Hazelnuts, toasted 1 x Sainsbury's Blanched Hazelnuts 100g -
50ml Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 250ml -
30g Parmesan, grated, plus extra to serve 1 x Sainsbury's Grana Padano Cheese 200g -
15g Parsley, picked 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
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