Pasta & mixed peppers with walnut & lemon pesto
A wheat-free main course, packed with peppers and nutty pesto
- Ready in 40 minutes
- Serves 3
- Easy
Ingredients
- 25g walnut pieces
- 2 garlic cloves, crushed
- zest of 1 large lemon
- 25g fresh parsley
- 4 tbsp extra-virgin olive oil
- 2 small red onions, quartered and separated into pieces
- 1 tbsp extra-virgin olive oil
- 250ml pack wheat-free pasta (we used Orgran rice and corn pasta)
- 250G jar mixed pepper antipasto, drained and sliced
- 50g vegetarian parmesan-style cheese, finely grated, plus extra shavings to serve
Method
-
Make the pesto. Put the
walnuts, garlic and lemon zest
in a food processor and whizz
until finely chopped. Add the
parsley, then drizzle the oil
down the feed tube and whizz
to combine everything
together. Season to taste.
-
Preheat the grill to high. Tip the onions into a grill pan, sprinkle with 1 tbsp oil, then toss to coat. Arrange them in a single layer and grill for 6-8 minutes until lightly charred.
-
Meanwhile, cook the pasta according to the pack instructions until just tender – it won’t swell as much as wheat pasta, so taste a piece to check that it’s just tender.
-
Drain the pasta in a colander. Tip the pesto, onions and peppers into the pasta pan and put back on the heat. Stir for a few moments, then add the pasta and then the cheese. Season and serve straight away, scattered with
the cheese shavings.
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