Roast pepper pesto with pasta recipe | Good Food
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
Ingredients
- 6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)
- 4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)
- 1 tsp cayenne pepper
- 75g blanched almonds roughly chopped
- 50g parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
- 2 tbsp olive oil
- 400g pasta (we used tripolini)
- large pack basil leaves
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