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Walnut and red pepper pesto pasta - pregnancy recipe
- Natalie Hardwick – Head of Digital Delivery, goodfood.com
Save recipe
Serves 4
A little work
Prep: 15 mins
Cook: 15 mins
A lovely creamy homemade pesto, packed with omega-3 and antioxidant-rich walnuts
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Ingredients
-
Casarecce or strozzapreti pasta
(or another short pasta shape)
-
100g Walnuts
-
3 Roasted red peppers
roughly chopped
-
25g Parmesan
(or a vegetarian alternative), plus extra to serve
-
1 Clove of garlic
roughly chopped
-
A bunch of fresh basil
plus a few leaves to serve
-
2tbsp Extra virgin olive oil
-
50g Mascarpone
(check it's pasteurised)
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Method
-
step 1
Cook the pasta according to the pack instructions.
-
step 2
Meanwhile, toast the walnuts in a dry pan for a few minutes.
-
step 3
Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
-
step 4
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat.
-
step 5
Add the pesto, mascarpone and 3 to 4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning.
-
step 6
To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.
Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.
Authors
Natalie Hardwick – Head of Digital Delivery, goodfood.com
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