Feels like a bit of a pesto day today. We LOVE this walnut and red pepper pesto pasta recipe: it's one of our antioxidant-rich pregnancy recipes but, well, we won't insist on ownership of a baby bump before you try it...😉😋 pregnancy parenting
Meanwhile, toast the walnuts in a dry pan for a few minutes.Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.Drain the pasta, reserving a cup of the cooking water.
Return the pasta to the pan and set over a low heat.Add the pesto, mascarpone and 3 to 4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning.To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.
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