Its made with peppers straight from jar. I don't have an aversion to fire roasting my own peppers over a roaring flame and then peeling the blackened charred skin, but today I was in a lazy mood and wanted something a little quick to eat other than a cheesy toastie for my hungry belly.
I have added a smidgen of chilli flakes to it, okay half a teaspoon but you can choose to omit this if you so wish. This pesto is also vegan as the ground almonds gave it that 'cheesy taste and texture'. I have to be honest and say this wasn't one of my favourite pasta dishes, but it filled a very big hole in my belly and you know when your hungry, most food will satisfy you.
I am sending this bowl of Red Pepper, Coriander and Almond Pesto Pasta to Karen of Lavender and Lovage for Pasta Please#6, the event that Jacqueline from Tinned Tomatoes coordinates. This month the theme is nuts.
Measure out enough pasta of your choice enough for 4 people (I have used farfalle)
50g whole almonds, blanched and peeled
120ml extra virgin olive oil
2 garlic cloves, peeled and crushed
1/2 teaspoon chilli flakes
250g red peppers from a jar, drained and rinsed
Small handful of coriander (or parsley)
Salt and pepper to taste
Cook the pasta. While the pasta is cooking, h
eat 1 tablespoon of the oil in a wide pan over low heat and gently cook the garlic and chilli until soft but not so much that it browns. Places the nuts in a food processor and whizz until chopped. Add half the peppers, the coriander (or parsley)and the remaining olive oil and blitz until well incorporated. Roughly chop the other other half of the red peppers and add it to the garlicky chilli oil, then tip in the blitzed nuts and pepper pesto until it begins to warm through.
Stir in the cooked and drained pasta. Add salt and pepper to taste and allow it to heat through for a couple of minutes before serving