Walnut and red pepper pesto pasta - pregnancy recipe
A lovely creamy homemade pesto, packed with omega-3 and antioxidant-rich walnuts
- Casarecce or strozzapreti pasta(or another short pasta shape)
- 100g Walnuts
- 3 Roasted red peppersroughly chopped
- 25g Parmesan(or a vegetarian alternative), plus extra to serve
- 1 Clove of garlicroughly chopped
- A bunch of fresh basilplus a few leaves to serve
- 2tbsp Extra virgin olive oil
- 50g Mascarpone(check it's pasteurised)
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.