Red Capsicum Pesto Penne
Red Capsicum Pesto Penne



  • 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

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