Red pepper linguine
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Red pepper linguine

By Elena Silcock

Dig out a red pepper, linguine, walnuts, garlic and parmesan to make this quick and easy supper. It takes just 20 minutes from prep to plate

  • Prep:5 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 1011
  • fat 66g
  • saturates 8g
  • carbs 78g
  • sugars 3g
  • fibre 7g
  • protein 23g
  • salt 0.2g

Ingredients

  • 1 roasted red pepper (from a jar or roast one yourself)
  • 30ml olive oil
  • 50g walnuts, toasted, plus extra to serve
  • 1 small garlic clove
  • 100g linguine or spaghetti
  • parmesan or vegetarian alternative, grated, to serve

Method

  1. Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.

  2. Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

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