Red pepper hazelnut pesto pasta
Ingredients
- 250g jar roasted red peppers
- 60g hazelnuts toasted
- 1 large garlic clove crushed
- 50ml extra virgin olive oil
- pinch of chilli flakes optional
- ½ tsp sherry or white wine vinegar
- 30g parmesan grated, plus extra to serve
- ½ small bunch of parsley
- 400g dried pasta penne, rigatoni or orecchiette work well
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