Roasted red pepper & parsley pesto with penne - Good Food Middle East
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
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Cooking tools:
- Food processor
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Spoon
- Plate
Ingredients
- 400g penne
- 290g jar roasted red peppers, drained
- large handful flat-leaf parsley, plus a few chopped leaves to garnish
- 75g unsalted cashews
- 1 large garlic clove, roughly chopped
- 2 tbsp extra-virgin olive oil
- 50g Parmesan (or vegetarian alternative), grated
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