Roast pepper pesto with pasta

• roasted garlic cloves6

  (use leftovers from our roast pepper & chorizo salad dish - recipe right)

• roasted red peppers↗4

  (use leftovers from our roast pepper & chorizo salad dish - recipe right)

• cayenne pepper↗1 tsp tsp
• blanched almonds↗75g g

  roughly chopped

• parmesan↗50g g

  (or vegetarian alternative), roughly chopped, plus extra for serving (optional)

• olive oil↗2 tbsp tbsp
• pasta↗400g g

  (we used tripolini)

• large pack basil leaves↗

Step-by-step instructions

1. 1

   Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.

2. 2

   Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.