Roasted Red Pepper and Almond Pesto Fusilli
Ingredients
- 400 g fusilli
- 300 g roasted red peppers in brine, drained
- 60 g blanched almonds
- 2 garlic cloves
- 1 tsp smoked paprika
- 4 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 15 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 599 kcal
- Protein
- 16.7 g
- Carbohydrate
- 75.5 g
- of which sugars
- 6.5 g
- Fat
- 23.6 g
- of which saturates
- 3 g
- Fibre
- 6.2 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the almonds in a dry frying pan until golden, then leave to cool.
- 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
Cook the fusilli in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.
- 4
Toss the hot pasta with the red pepper pesto, adding pasta water until the sauce coats each piece of fusilli.
- 5
Serve topped with the chopped parsley and an extra drizzle of olive oil.
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