Our roasted red pepper pesto tagliatelle is a fantastic, simple meal, ideal for the whole family. Pesto is a great one for making a big batch and using it for various meals. Stirred through tagliatelle and served with a sprinkling of parmesan and parsley is a brilliant mid-week meal. How about trying it spread on sourdough for a simple and tasty lunch or drizzled over a bowl of homemade tomato soup for an extra burst of flavour?
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
3 red peppers, chopped into large pieces
3 garlic cloves, sliced
4 tbsp Mellow Yellow Rapeseed Oil
50g grated parmesan (or vegetarian/vegan alternative if needed)
75g walnuts, roughly chopped
Juice & zest of ½ a lemon
250g-300g dried tagliatelle
Parsley, roughly chopped, to serve
Preheat your oven to 200℃/180℃ fan.
Place your chopped peppers and sliced garlic in a roasting dish. Pour over 2 tbsp of Mellow Yellow Rapeseed Oil, plus a pinch of salt and pepper. Toss to coat. Roast for 20-25 minutes until softened and starting to colour.
In a food processor, blitz the walnuts for a minute or so. Add the roasted red peppers and garlic along with the oil from the roasting dish, plus 40g of the parmesan, lemon juice & zest and the remaining 2 tbsp of Mellow Yellow Rapeseed Oil. Blitz until smooth and season to taste.
Cook your tagliatelle according to the packet instructions. Mix your pesto into the pasta and serve with the remaining grated parmesan and chopped parsley sprinkled on top.