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Ingredients
Method
- 400g penne pasta
- 300g roasted red capsicums from a jar, drained
- Large handful of parsley
- 75g cashews
- 1 garlic clove, chopped
- 2 tbsp olive oil
- 50g grated parmesan
- Cook the penne in salted boiling water until al dente. Meanwhile, pop the capsicums, parsley, nuts, garlic, and oil in a food processor, and whizz until a pesto consistency is achieved. Season, and stir in the parmesan. Drain the pasta, and stir in the pesto. Season well, sprinkle with more parsley, and serve.
10 mins
4 serving
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