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