Pasta Spirals with Walnut Pesto

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4

INGREDIENTS

3 red capsicums
400g pasta spirals
100g FreshLife Californian Walnut Pieces
25g Parmesan, grated
1 clove garlic, roughly chopped
1 tbsp lemon juice
15g fresh basil
2 tbsp extra virgin olive oil
Salt and pepper to taste
50g mascarpone

METHOD

  • Preheat the oven to 220°C.

  • Line a baking tray with foil and place the capsicums on the tray.

  • Roast for 20 minutes, then turn over and roast for another 20 minutes. The skin should be blistered and charred.

  • Remove from the oven and place in a bowl. Cover the bowl with a tea towel and allow to stand for five minutes.

  • Uncover and allow the peppers to cool slightly. Peel the skin from the peppers and remove the stem and seeds.

  • Cook the pasta following pack instructions.

  • While the pasta is cooking, toast the walnuts in a dry pan for a few mins.

  • Place half the walnuts in a food processor with the roasted capsicums, parmesan, garlic, lemon juice, basil (keep a few leaves back for garnish), oil and some salt and pepper. Blend to a paste, adding a splash of pasta water if it is too stiff.

  • Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan over a low heat.

  • Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted. Add a little more pasta water if the sauce needs thinning.

  • Crush the remaining walnuts with your hand and scatter over individual servings of the pasta with a few basil leaves and some extra Parmesan.

 
Main Meals, Side DishSuze QuinlanWalnuts