Roasted Red Pepper and Almond Pesto Fusilli

Ingredients

• 400 g fusilli
• 300 g roasted red peppers in brine, drained
• 60 g blanched almonds
• 2 clove garlic cloves
• 1 tsp smoked paprika
• 4 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 15 g fresh flat-leaf parsley, chopped

Method

1. 1

   Toast the almonds in a dry frying pan until golden, then leave to cool.

2. 2

   Blitz the roasted peppers, almonds, garlic, smoked paprika and sherry vinegar in a food processor. With the motor running, pour in the olive oil to make a smooth, vibrant sauce. Season generously.

3. 3

   Cook the fusilli in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.

4. 4

   Toss the hot pasta with the red pepper pesto, adding pasta water until the sauce coats each piece of fusilli.

5. 5

   Serve topped with the chopped parsley and an extra drizzle of olive oil.