Sweet pepper pesto pasta
Garlic, parmesan, oregano & crushed smoked almonds
13 mins
Not Too Tricky
serves 1
Ingredients
125g fresh lasagne sheets
2 cloves of garlic
10g smoked almonds
1 teaspoon dried oregano
½ x 460g jar of roasted red peppers
10g Parmesan cheese
optional: extra virgin olive oil
Top Tip
INGREDIENT HACK
You’ll find smoked almonds in the nibbles section when shopping. They add an extra dimension on depth of flavour – a fantastic cheat ingredient.
Method
Boil the kettle. Cut the lasagne sheets in half lengthways to make lasagnetti. Put a 28cm frying pan on a high heat. Peel and finely grate the garlic, place on your board with the almonds and oregano, drain and add the peppers, then finely grate the Parmesan over the top.
Carefully pour 300ml of boiling kettle water into the hot pan and evenly scatter in the pasta sheets with a pinch of sea salt. Boil for 3 minutes while you finely chop everything on the board to make a rustic pesto. Season to perfection, then add to the pan and let it bubble away for 2 minutes, or until reduced to a nice loose saucy texture, stirring regularly. Finish with a kiss of extra virgin olive oil, if you like.