Takes 10 minutes | Serves 2
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1. Cook the linguine according to the pack instructions. Meanwhile, blitz 1 pack of stuffed peppers in a food processor until almost smooth. Add the other tub and pulse until roughly chopped.
2. Drain the pasta, keeping the pasta water.
3. Toss the pasta with the pepper mixture, most of the pine nuts and almost all of the basil, roughly torn, adding 2-4 tbsp cooking water to loosen.
4. Season, then serve with the remaining whole basil leaves and pine nuts scattered over.
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