Penne with Pesto Rosso
Penne with Pesto Rosso



  • 300g roasted red peppers from a jar, drained
  • Handful of parsley
  • 75g cashews
  • 1 chopped garlic clove
  • 2 tbsp olive oil
  • 50g grated parmesan
  • 400g penne, cooked to serve
  • Put all the ingredients apart from the pasta into a food processor, and whizz to combine to a pesto consistency. Season well, and add more parmesan if necessary. Stir the pesto into the pasta, sprinkle with more chopped parsley and serve.
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box