Make It Tonight, Use Up Tomorrow (Part 7) - Roast pepper pesto with pasta

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- Welcome to your First Trimester
- Welcome to your Second Trimester
- Welcome to your Third Trimester

Day two: Roast pepper pesto with pasta

·         Serves 4 

·         Prep 10 mins 

·         Cook 15 mins

Ingredient

·         6 roasted garlic cloves (from yesterday)

·         4 roasted red peppers (from yesterday)

·         1 tsp cayenne pepper

·         75g/2½oz blanched almonds, roughly chopped

·         50g/2oz Parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)

·         2 tbsp olive oil

·         400g/14oz pasta (we used tripolini)

·         Large pack basil leaves

Recipe

1.    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.

2.    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.

Per serving 636 Kcals, Protein 22g, Carbs 84g,  Fat 23g, Sat Fat 5g, Fibre 8g, Sugar 13g, Salt 0.3g

Description: Roast pepper pesto with pasta

Roast pepper pesto with pasta

 
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