Pasta with walnut and roasted pepper pesto

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


Italian ricotta

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.

Serves: 4

Nutritional Info

Typical values per serving:

Energy 3,244kJ
Fat 39.3g
Saturated Fat 7.3g
Carbohydrate 86.5g
Sugars 17.3g
Protein 18.8g
Salt 0.5g
Fibre 6.5g

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