Pasta & mixed peppers with walnut & lemon pesto

• walnut↗25g g

  pieces

• garlic cloves↗2

  crushed

• zest of 1 large lemon
• fresh parsley↗25g g
• 4 tbsp extra-virgin olive oil↗
• small red onions↗2

  quartered and separated into pieces

• 1 tbsp extra-virgin olive oil↗
• pack wheat-free pasta↗250ml 250ml

  (we used Orgran rice and corn pasta)

• jar mixed pepper↗250G 250G

  antipasto, drained and sliced

• vegetarian parmesan-style cheese↗50g 50g

  finely grated, plus extra shavings to serve

Step-by-step instructions

1. 1

   Make the pesto. Put the walnuts, garlic and lemon zest in a food processor and whizz until finely chopped. Add the parsley, then drizzle the oil down the feed tube and whizz to combine everything together. Season to taste.

2. 2

   Preheat the grill to high. Tip the onions into a grill pan, sprinkle with 1 tbsp oil, then toss to coat. Arrange them in a single layer and grill for 6-8 minutes until lightly charred.

3. 3

   Meanwhile, cook the pasta according to the pack instructions until just tender – it won’t swell as much as wheat pasta, so taste a piece to check that it’s just tender.

4. 4

   Drain the pasta in a colander. Tip the pesto, onions and peppers into the pasta pan and put back on the heat. Stir for a few moments, then add the pasta and then the cheese. Season and serve straight away, scattered with the cheese shavings.