Walnut & red pepper pesto pasta

• strozzapreti or casarecce pasta↗400g g

  or another short pasta shape

• walnut↗100g g
• roasted red peppers↗3

  roughly chopped

• parmesan↗25g g

  or a vegetarian alternative, plus extra to serve

• small garlic clove↗1

  roughly chopped

• large pack basil↗

  plus a few leaves to serve

• extra virgin olive oil↗2 tbsp tbsp
• mascarpone↗50g g

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.

2. 2

   Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.