Red Pesto Pasta

 


Ingredients (serves 4)

4 red capsicums (sliced)
1 brown onion (sliced)
4 cloves garlic (roughly chopped)
1 cup cashews
1 bunch fresh basil
1/2 cup olive oil
3/4 block danish feta
1 packet pasta
Extra basil leaves + Parmesan cheese (to serve)
Salt and pepper (to season)

Method
1. Heat a large frying pan with oil. Add capsicum, onion and garlic, and stir fry until soft and charred. Remove from heat and set aside to cool. 
2. Crush cashews together in a mortar and pestle to form a paste. Add olive oil and season with salt and pepper, stirring to combine. 
3. Place capsicum and onion mixture into a blender and blend until smooth in consistency. Return to the same frying pan as used before. 
4. Add cashew and basil pesto mixture, crumbled feta to the pan. Stir to combine. 
5. In a separate pot, heat water and cook pasta following packet instructions. Strain once cooked, and add to sauce in frying pan. Stir to combine. 
6. Serve with extra basil leaves and Parmesan.  

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