Red Capsicum Pesto Penne

Good Pair Days (Roos Michels) -
  • 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