Roasted red pepper pesto with penne
Recipe by Ursula Ferrigno
SERVES 6
Preparation 20 minutes
Cooking 35 minutes
500g penne rigate (the ridged version of penne)
fresh basil leaves to garnish
for the pesto
4 medium red peppers
65g ground almonds
zest of 1 unwaxed lemon, finely chopped
4 tbsp extra-virgin olive oil, plus a little more to finish
1 garlic clove, peeled
2 tsp balsamic vinegar
50g freshly grated Parmesan cheese
sea salt and freshly ground black pepper
To make the pesto: preheat the oven to 200ºC/Gas Mark 6. Put the peppers on a baking sheet and roast them in the preheated oven for 25 minutes, turning them once during cooking. They should become charred and deflated. Remove and leave to cool on a wire rack. This can be done a day ahead.
When the peppers are cool, peel off the skin and remove the seeds. Try to save the precious juices from the peppers by holding them over a bowl as you do this.
Put the pepper flesh and juices and all the other ingredients in the food processor and whiz until blended smooth and thick. Taste and adjust the seasoning if necessary.
Cook the pasta in boiling salted water until al dente. Drain and toss the pasta with the sauce, then garnish with basil leaves to serve.
This sauce is not only good with pasta but also makes an excellent salad dressing or can be used to dress freshly steamed vegetables.
