When the weather's hot, you need meals that involve minimal cooking. Jarred peppers, anchovies and capers bring beautiful tang to this pesto, and keep you cool.
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Serves
4
Walnuts
Jarred Red Peppers
Basil
Anchovies
Capers
Parmesan
Red Wine Vinegar
Rigatoni
Olive Oil
Serves
4
Walnuts
Jarred Red Peppers
Basil
Anchovies
Capers
Parmesan
Red Wine Vinegar
Rigatoni
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Get some salted water on to boil for your pasta.
Step 2.
Toast your walnuts in a frying pan.
Step 3.
Tip your walnuts into a blender along with your jarred red peppers, basil, anchovies, capers, parmesan and red wine vinegar. Add salt, pepper and a generous glug of olive oil. Blend until smooth.
Step 4.
Cook your pasta 2 mins less than the packet tells you to - this will ensure it’s nice and al dente. Drain in a colander, reserving a mugful of pasta water.
Step 5.
Add your pasta back into the pan and add your pesto and pasta water. Stir to combine, and check the seasoning - it may need more parmesan, olive oil, salt or pepper.
Step 6.
Spoon your pasta into bowls. Sprinkle with parmesan, drizzle with olive oil and twist over a little black pepper. Serve and enjoy!
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