Roasted Green Pepper Pesto Recipes

ROAST PEPPER PESTO WITH PASTA

Roast pepper pesto with pasta image

Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right

Provided by Good Food team

Categories Dinner

Time 25m

Number Of Ingredients 8

Ingredients

6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)
4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)
1 tsp cayenne pepper
75g blanched almonds , roughly chopped
50g parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
2 tbsp olive oil
400g pasta (we used tripolini)
large pack basil leaves

Steps:

Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, 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.

Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Roasted red pepper & parsley pesto with penne image

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Provided by Good Food team

Categories Dinner

Time 15m

Number Of Ingredients 7

Ingredients

400g penne
290g jar roasted red pepper , drained
large handful flat-leaf parsley , plus a few chopped leaves to garnish
75g unsalted cashew
1 large garlic clove , roughly chopped
2 tbsp extra-virgin olive oil
50g parmesan (or vegetarian alternative), grated

Steps:

Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

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