Roasted Red Pepper and Pesto Farfalle with Toasted Pine Nuts
- Vegetarian
- Pasta
- Low Calorie
- Italian
- Contains Nuts
- Contains Dairy
This simple, Italian pasta dish is accompanied by sweet and tangy roasted peppers and garnished with delicately toasted pine nuts for a wonderful depth and texture.
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Nutrition Per Serving
- Calories 624
- Carbs 78.1g
- Fat 25.2g
- Fibre 6.7g
- Protein 20.8g
- Sugar 6.2g
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0.0 min
Bring a pan of water to a boil with a pinch of salt.
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0.5 min
Roughly chop the roasted red pepper and chop the fresh basil
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1.5 min
Heat a pan on medium-heat.
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2.0 min
Add the pine nuts to the pan and toast until the brown.
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3.5 min
Remove from pan and set aside
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4.0 min
Add the pasta to the now boiling water, turn heat down, and cook until pasta is tender, 8-10 minutes.
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12.0 min
Grate the parmesan.
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12.5 min
When the pasta is cooked, drain.
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13.5 min
Add the pasta back to the pan, add pesto, roasted red peppers, basil and ricotta.
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14.0 min
Stir all the ingredients into the pasta until evenly coated and season with pepper.
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14.5 min
Serve pasta while still warm topped with rocket, toasted pine nuts and grated parmesan.
Follow the recipe steps below
Pantry Ingredients
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