RED PESTO CHEESE RECIPES

Steps:

• Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain the pasta, reserving a cup of the starchy cooking water.
• Meanwhile, put the peppers, hazelnuts and garlic in a food processor and pulse to a chunky texture. With the motor running, slowly trickle in the olive oil. Add the vinegar, grated cheese, parsley or basil and seasoning, then pulse again until combined.
• Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.

Steps:

• Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.
• Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.
• To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.