Walnut and red pepper pesto pasta

INGREDIENTS

• 1 tsp black pepper
• 2 tbsp salt
• 14 oz casarecce pasta
• 4 oz walnuts
• 3 red bell peppers
• 1½ oz Parmesan cheese
• 1 clove of garlic
• 1 pack basil
• 3 tbsp olive oil
• 1¾ oz mascarpone cheese

TOOLS

• 1 spoon
• 1 food processor
• 1 knife
• 1 crusher
• 1 grater
• 1 saucepan
• 1 lid
• 1 colander
• 1 cup
• 1 oven
• 1 roasting tin

Preheat the oven to 375°F for 12-15 minutes.

Dice red bell peppers.

Put red bell peppers in a roasting tin and drizzle with 1 tbsp of olive oil. Put it in the oven and cook for 20 minutes to get roasted red bell peppers.

Shred parmesan cheese with a grater.

Peel and chop garlic.

Cut basil leaves.

Crush walnuts with a crusher.

Heat 17 cups of water in a saucepan. Add the rest of the salt and casarecce pasta, then cover it with a lid and cook for 10 minutes. Turn off the heat to get cooked casarecce pasta.

Set 4 tbsp of cooking water aside.

Drain the cooked casarecce pasta in a colander.

Add walnuts, roasted red bell peppers, 0.9 oz of grated parmesan cheese, garlic, basil leaves, 2 tbsp of olive oil, the rest of the parmesan cheese, 1 tsp salt, and 1 tsp black pepper to a food processor. Blitz the mixture to get a smooth walnut red pepper pesto.

Heat a saucepan, transfer casarecce pasta and walnut red pepper pesto to it. Stir in mascarpone cheese and 4 tbsp of cooking water with a spoon for 2 minutes. Turn off the heat to get walnut and red pepper pesto pasta.

It’s ready to be served !