Red Capsicum and Walnut Pesto Pasta
Red Capsicum and Walnut Pesto Pasta



  • 400g short pasta shapes
  • 100g walnuts
  • 3 roasted red capsicums from a jar, chopped
  • 25g parmesan
  • 1 chopped garlic clove
  • Large pack of basil
  • 2 tbsp olive oil
  • 50g mascarpone
  • Cook the pasta until al dente in boiling salted water. Meanwhile, toast the nuts in a dry pan for a minute or two, then add half of them to a food processor with the capsicums, parmesan, garlic, oil, basil, and some seasoning. Whizz to make a rough pesto, adding some pasta water if needed.
  • Drain the pasta and reserve a few tbsp of cooking water, then return the pasta to the pan and add the pesto, a few splashes of cooking water, and mascarpone. Stir to melt the mascarpone, and serve with a few walnuts and some basil leaves scattered over the top. Perfect!
15 mins
4 serving

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