Red pepper pesto pasta

Bored of ordinary, canned tomato-based pasta sauce? Try our cheat’s red pepper pesto sauce instead.

Less than 1 hour

Serves 4-5

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Pesto sauce:
  • 5 red bell or Palermo peppers
  • Glug olive oil
  • 1 packet (100g) cashew nuts
  • 1 clove garlic, chopped
  • 1 packet (20g) fresh basil leaves
  • 1 Thai red chilli, deseeded and chopped (optional)
  • ½ tsp (7ml) paprika
  • Salt and milled pepper
  • 400g-500g PnP conchiglie pasta shells
  • 1-2 cups (125-250g) grated mozzarella
  • Handful pitted olives
  • Handful fresh parsley, chopped

Method:

  1. Preheat oven grill.
  2. Place peppers on a tray, drizzle with oil and roast for 20-30 minutes or until blackened all around, turning regularly.
  3. Place in a bowl, cover with clingfilm and set aside to sweat for 15 minutes.
  4. Remove skins, slice flesh and discard seeds.
  5. Blitz flesh with remaining pesto ingredients until smooth.
  6. Meanwhile, cook pasta according to packet instructions.
  7. Toss pasta with pesto, and spoon into an ovenproof dish. 
  8. Scatter with cheese and olives.
  9. Bake at 180°C for 15 minutes or until cheese melts.
  10. Serve hot from the oven and garnish with parsley.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Tandoori chicken wings with raita

The yoghurt in this marinade helps to keep the wings tender and succulent on the inside. Tandoori spices bring the heat, while the creamy raita dipping sauce will keep you cool.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.