Name: Red pesto pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 4 red capsicum, quartered; olive oil cooking spray; 150g semi-dried tomatoes in brine, drained; 62.50 ml almonds, skin on; 2 garlic cloves, peeled; 20g pecorino cheese, grated; 500g packet rigatoni pasta; 82.50 ml flat-leaf parsley leaves, finely chopped

Red pesto pasta

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Try a vibrant red pesto pasta with roasted peppers, sun-dried tomatoes, almonds, and fresh parsley. Perfect for a quick and flavorful meal anytime.

Ingredients:

4 red capsicum, quartered
olive oil cooking spray
150g semi-dried tomatoes in brine, drained
62.50 ml almonds, skin on
2 garlic cloves, peeled
20g pecorino cheese, grated
500g packet rigatoni pasta
82.50 ml flat-leaf parsley leaves, finely chopped

Instructions:

1. Preheat the grill to high heat. 2. Arrange the capsicum, skin-side up, on a grill tray and generously spray with oil. 3. Grill for 5 to 8 minutes or until the skin is charred and blistered. 4. Place the grilled capsicum in a plastic bag, seal by twisting the top, and let it sit for 5 minutes.
Remove and discard the skin from the capsicum. Combine capsicum, tomatoes, almonds, garlic, cheese, and 1/4 cup cold water in a food processor. Blend until smooth, adding more water if needed for desired consistency.
Cook the pasta in a large saucepan of boiling salted water according to the package instructions until tender, about 11 minutes.
After draining the pasta, transfer it back to the pan. Mix in the pesto and parsley, tossing gently over low heat until fully blended. Finally, season with salt and pepper, and serve.

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