Whole wheat pasta with roasted tomato and bell pepper pesto
An easy to make and healthy idea for a filling lunch or dinner.
Ingredients
- ½ a red pepper, deseeded and chopped
- 1 ripe tomato, chopped
- a very small bunch of coriander leaves
- 50 gms of fresh basil leaves
- 2 cloves of garlic, chopped
- 1 tsp extra virgin olive oil+ more for pulsing
- a small handful of almonds, chopped and lightly toasted
- ½ tsp crushed red chillies (more or less)
- 50 gms of Red Leicester or cheddar cheese, grated
- 250 gms of cooked pasta ( I used wholewheat fusili )
- salt and freshly ground pepper to taste
Instructions
- Pre heat the oven at 250 deg C
- In a baking dish, toss together the tomatoes, red pepper, garlic, 1 tsp of extra virgin olive oil, salt and freshly ground pepper. Place the tray at the top rack of the pre heated oven and roast, turning them over now and then. When the tomatoes soften and lovely aromas emanate from the oven, they are ready ( rather vague, I know, but I didn't note down the exact number of minutes...shouldn't be too many, so, please do keep a watch)
- Meanwhile, pulse the basil, coriander, almonds, crushed red chillies and half the cheese.
- Add the roasted vegetables and pulse, pouring in enough olive oil to make a thick paste. Check the seasoning.
- Toss the pasta with the pesto, serve in bowls and sprinkle the rest of the cheese on the top.
- Serve immediately.