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Ingredients
Method
- 1 roasted red pepper from a jar
- 25ml olive oil
- 50g toasted walnut pieces
- 1 garlic clove
- 100g linguine
- Parmesan, grated to serve
- Chuck the red pepper, olive oil, garlic, and walnuts in a food processor and blitz. Season well, and set aside. Cook the pasta until al dente in salted water, then drain and save a ladleful of cooking water. Tip the pasta into a pan with the water and red pepper sauce, warm through, then serve with plenty of parmesan and black pepper, and a sprinkling of extra toasted walnuts.
15 mins
1 serving
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