Is there anything more fulfilling than a simple mid-week pasta dish?
This recipe was suggested by Oddbox in their weekly newsletter and is adapted from the original recipe from Table for Two. I adapted the recipe to include almonds which I already had in stock and made additional portions for leftovers (the below quantities will serve 4). I also lazily toasted the nuts in the oven with the peppers as opposed to frying separately in a pan because hey, it’s OK to take short-cuts.
- 3 x peppers deseeded & chopped into large chunks (red, yellow or orange will work best)
- 2 x tbsps Pine Nuts
- 2 x tsps flaked almonds
- 2 x handfuls of fresh basil
- 2 x garlic cloves peeled
- 2 x handful of parmesan
- Olive oil
- 200g pasta
Preheat oven to 180c
Place peppers, garlic & nuts into roasting tray, drizzle with olive oil and roast for 20-25 mins.
Once cooked, place cooked ingredients into a bowl and add the basil, a handful of parmesan and a generoug glug of olive oil then blend with a hand blender.
Cook pasta according to instructions then drain, saving a couple of tbsps of the cooking water.
Mix in the pesto with the pasta and reserved water and heat for a couple of minutes before serving with the remaining parmesan.
Such a simple recipe, the pesto can be kept in the fridge to be served as leftovers or as a paste with something completely different, I think it would be delicious on a bruschetta topped with tomatoes. You can also freeze any leftover pesto in ice cube trays, which is what I have done to save a few portions for my son who is pasta obsessed.