Green salad with avocado
A simple, fresh-tasting salad to serve as part of a summery buffet
Roasted red pepper & parsley pesto with penne
Serves 4
Easy
Prep:
Cook:
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Skip to ingredients
- 400g penne
- 290g jar roasted red pepperdrained
- large handful flat-leaf parsleyplus a few chopped leaves to garnish
- 75g unsalted cashew
- 1 large garlic cloveroughly chopped
- 2 tbsp extra-virgin olive oil
- 50g parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal495low
- fat21g
- saturates5g
- carbs57g
- sugars2g
- fibre1g
- protein20g
- salt0.3g
Method
step 1
Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
step 2
Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
