Red Pesto with Wholemeal Spaghetti

Cook Time 35 minutes

Servings 2


250g San Remo Wholemeal Spaghetti
3 red capsicums
½ bunch basil
¼ cup pine nuts
1 clove garlic
1 tsp chilli flakes
¼ cup Parmesan cheese, grated, plus extra to serve
¼ cup extra virgin olive oil
Cracked fresh black pepper


Bring a large pot of salted water to the boil, and add the spaghetti and cook to the packet instructions.

Halve the capsicums and remove the core, then place them on a roasting tray skin-side up and cook under the grill until the skin is blackened and burnt. Using tongs, place the charred capsicums in a bowl and cover with glad wrap. This will steam the capsicums and help the skin come off more easily.

Once the capsicums have cooled, peel and discard the skins and place the flesh in a small food processor with the basil, pine nuts, garlic, chilli, Parmesan, olive oil, salt and pepper, and blitz. Don’t over blitz as you still want the sauce to be a little chunky.

Add the sauce to a frypan and bring up to heat, then add the cooked pasta, a little pasta water and toss to combine.

Serve with grated cheese and cracked black pepper.


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