Red Pepper and Walnut Linguine
Red Pepper and Walnut Linguine



  • 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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