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Ingredients
Method
- 400g penne pasta or similar
- 300g jar of roasted red peppers, drained
- Handful of chopped parsley
- 80g cashews
- 1 chopped garlic clove
- 2 tbsp olive oil
- 50g grated pecorino
- Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, add the peppers, parsley, garlic, cashews, olive oil and some seasoning to a food processor and whizz to a chunky pesto consistency. Mix in the pecorino and season again to taste.
- Return the pasta to the pan and stir through the pesto. Warm for a minute or two, then serve with a sprinkling of extra parsley and some cracked black pepper.
10 mins
4 serving
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