6 garlic cloves, roasted
4 red capsicums, roasted
1 tsp cayenne pepper
75 g blanched almonds, roughly chopped
50 g Parmesan roughly chopped, plus extra for serving (optional)
2 tbsp olive oil
400 g pasta
1 large pack basil
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted capsicums, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
- Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.