Description
This 10-minute red pesto pasta, with sun-dried tomatoes, roasted peppers and walnuts will be your new favourite quick weeknight recipe!
Scale
Ingredients
- 500g spaghetti (or any other pasta of choice)
- 155g sun-dried tomatoes
- 170g roasted peppers (mix of red and yellow)
- 50g parmesan cheese
- 30g walnuts
- 5 fresh basil leaves
- 50ml extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to the boil. Cook spaghetti according to package instructions.
- Meanwhile, blitz all remaining ingredients into a pesto, using a food processor or mini chopper.
- Drain pasta, and save two cups of pasta water.
- Return pasta to the pot, add the red pesto and stir vigorously. Keep stirring while adding a little bit of pasta water at a time, until you have reached the desired consistency and the pasta is fully coated in the pesto.
- Divide between four bowls and top with some freshly grated black pepper. Serve immediately.
- Category: Main course
- Method: Boil
- Cuisine: Italian
Nutrition
- Calories: 630
- Sugar: 2.2 g
- Sodium: 783.7 mg
- Fat: 17.5 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 94.4 g
- Fiber: 2.3 g
- Protein: 21 g
- Cholesterol: 0 mg
Keywords: red pesto pasta recipe, tomato pesto recipe, tomato pepper walnut pesto, homemade red pesto pasta, red pesto spaghetti recipe