Ingredients
- 4 red capsicum, quartered
- olive oil cooking spray
- 150g semi-dried tomatoes in brine, drained
- 1/4 cup almonds, skin on
- 2 garlic cloves, peeled
- 20g pecorino cheese, grated
- 500g packet rigatoni pasta
- 1/3 cup flat-leaf parsley leaves, finely chopped
Method
- Step 1Preheat grill on high heat. Place capsicum, skin-side up, on a grill tray. Spray with oil. Grill for 5 to 8 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes.
- Step 2Peel and discard skin from capsicum. Place capsicum, tomatoes, almonds, garlic, cheese and 1/4 cup cold water in a food processor. Process until smooth. Add extra water if mixture is too thick.
- Step 3Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender (approx 11 min).
- Step 4Drain pasta and return to pan. Add pesto and parsley. Toss over low heat until well combined. Season with salt and pepper. Serve.
- Heart friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1773 kj
Energy
7g
Fat Total
1g
Saturated Fat
8g
Fibre
15g
Protein
3mg
Cholesterol
57.65mg
Sodium
11g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can make the pesto up to 2 days ahead. Store in an airtight container in the fridge. Cover with plastic wrap or olive oil.
- Author: Kerrie Butler
- Image credit: Louise Lister
- Publication: Super Food Ideas
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