Red pesto pasta

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Red pesto pasta 1
  • 6Servings
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In



Print Recipe

How to Make Red pesto pasta Recipe?

Credit by: KingOfChef

Ingredients

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Nutrients

1773 kj ENERGY
7g FAT TOTAL
1g SATURATED FAT
8g FIBRE
15g PROTEIN
3mg CHOLESTEROL
57.65mg SODIUM
11g CARBS (SUGAR)
70g CARBS (TOTAL)




Step by step method

  • Step 1

    Preheat grill on high heat. Place capsicum, skin-side up, on a grill tray. Spray with oil. Grill for 5 to 8 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes.

  • Step 2

    Peel and discard skin from capsicum. Place capsicum, tomatoes, almonds, garlic, cheese and 1/4 cup cold water in a food processor. Process until smooth. Add extra water if mixture is too thick.

  • Step 3

    Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender (approx 11 min).

  • Step 4

    Drain pasta and return to pan. Add pesto and parsley. Toss over low heat until well combined. Season with salt and pepper. Serve.

Tips & variations

  • Note: You can make the pesto up to 2 days ahead. Store in an airtight container in the fridge. Cover with plastic wrap or olive oil.




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