Recipes

Pesto and Red Pepper Pasta Recipe

Try a new version of pesto pasta by exchanging pine nuts for cashews. This delicious pasta dish delights the eyes and the tastebuds, is full of nutrients and ‘good’ fats and is less than 500 calories.

2 minute read

To serve 4, you will need:

• 400g pasta
• Large bunch of fresh basil
• 75g unsalted cashew nuts
• 2 tbsp olive oil
• 50g parmesan
• 1 roughly chopped garlic clove
• 290g roasted peppers (jar or roast your own)
   

1. Boil a pan of water and cook the pasta as per the packet instructions.
    
2. Whizz peppers, basil, garlic, cashews and olive oil in a food processor until it forms a pesto consistency.
    
3. Season the pesto and add most of the parmesan.
    
4. Drain the pasta and put back into the pan. Stir in the pesto and gently heat for a minute or two.
    
5. To serve, sprinkle with remaining parmesan and basil.