Ingredients
- 400 g strozzapreti / casarecce pasta or another short pasta shape
- 100 g walnut
- 3 roasted red peppers, roughly chopped
- 25 g parmesan / 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
- 50 g mascarpone
Directions
- 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. 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.