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Pasta with walnut and roasted pepper pesto
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The beauty of chunky pesto is that you can distinguish the flavours and textures of the individual elements. Having said that, if you can’t face all that chopping, there’s no shame in simply whizzing it in the food processor.
200g roasted red peppers (from a jar), finely chopped
1 red chilli, finely chopped (deseeded, if liked)
75g walnuts, roughly chopped
1 garlic clove, crushed
25g pack at leaf parsley, leaves roughly chopped
85ml extra virgin olive oil, plus extra to serve
400g essential Waitrose elicoidali pasta
100g essential Waitrose
freshly grated parmigiano reggiano, to serve
1. To make the pesto, put the peppers, chilli, walnuts, garlic and parsley in a bowl. Mix them all together well, then stir in the olive oil. Season with salt to taste.
2. Cook the pasta in boiling salted water according to pack instructions. Drain and reserve a cupful of the cooking liquid. Toss the pesto and 3 tbsp cooking liquid through the pasta until it’s coated in a silky sauce. Divide between plates and serve with dollops of ricotta, a good grating of parmesan and an extra drizzle of olive oil, if liked.
Typical values per serving: