Name: Walnut & red pepper pesto pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400g strozzapreti or casarecce pasta , or another short pasta shape -; 100g walnut -; 3 roasted red peppers , roughly chopped -; 25g parmesan , or a vegetarian alternative, plus extra to serve -; 1 small garlic clove , roughly chopped -; large pack basil , plus a few leaves to serve -; 2 tbsp extra virgin olive oil -; 50g mascarpone -

Ingredients for - Walnut & red pepper pesto pasta

1. 400g strozzapreti or casarecce pasta , or another short pasta shape

2. 100g walnut

3. 3 roasted red peppers , roughly chopped

4. 25g parmesan , or a vegetarian alternative, plus extra to serve

5. 1 small garlic clove , roughly chopped

6. large pack basil , plus a few leaves to serve

7. 2 tbsp extra virgin olive oil

8. 50g mascarpone

How to cook deliciously - Walnut & red pepper pesto pasta

1 . Stage

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 . Stage

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.