Red Pepper and Hazelnut Pesto Pasta

Name: Red Pepper and Hazelnut Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: pinch Chilli Flakes, optional; 0.5 tsp Sherry, or white wine vinegar; 1 Large Garlic Clove, crushed; 60g Hazelnuts, toasted; 50ml Extra Virgin Olive Oil; 30g Parmesan, grated, plus extra to serve; 15g Parsley, picked; 250g Jar Roasted Red Peppers, drained; 400g Dried Pasta, penne, rigatoni or orecchiette work well

by Cherrypick

Vegetarian

4.2

10m prep time

25m total time

Easy level

9 ingredients

Red Pepper and Hazelnut Pesto Pasta recipe by Cherrypick

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
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
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