Pasta & mixed peppers with walnut & lemon pesto - Good Food Middle East

Ingredients

• 25g walnut pieces
• 2 garlic cloves, crushed
• zest of 1 large lemon
• 25g fresh parsley
• 4 tbsp extra-virgin olive oil
• 2 small red onions, quartered and separated into pieces
• 1 tbsp extra-virgin olive oil
• 250ml pack wheat-free pasta (we used Orgran rice and corn pasta)
• 250G jar mixed pepper antipasto, drained and sliced
• 50g vegetarian parmesan-style cheese, finely grated, plus extra shavings to serve