400g strozzapreti or casarecce pasta (or another short pasta shape)
3 roasted red peppers, roughly chopped
25g Parmesan (or a vegetarian alternative), plus extra to serve
1 small garlic clove, roughly chopped
1 large pack of basil, plus a few leaves to serve
2 tbsp extra virgin olive oil
50g mascarpone (check it’s pasteurised)
Cook the pasta according to the pack instructions.
Meanwhile, toast the walnuts in a dry pan for a few minutes.
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.
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat.
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.
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.