Roasted red pepper & parsley pesto with penne

• penne↗400g g
• jar roasted red pepper↗290g g

  drained

• large handful flat-leaf parsley↗

  plus a few chopped leaves to garnish

• unsalted cashew↗75g g
• large garlic clove↗1

  roughly chopped

• extra-virgin olive oil↗2 tbsp tbsp
• parmesan↗50g g

  (or vegetarian alternative), grated

Step-by-step instructions

1. 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.

2. 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.