Lemon Pesto Pasta
- 1 yellow bell pepper, quartered and roasted
- 1 garlic clove
- Zest and juice of half a lemon
- 70g cashews, roasted
- 4 basil leaves (+ extra for garnish)
- 40g Parmesan cheese (+ extra for garnish)
- 70ml olive oil
- A handful of baby tomatoes, chopped into eighths
- 400g Yorkshire Pasta Fusilli
- Salt and black pepper to taste
Step by Step Instructions
pesto Step 1
Preheat your oven to 180°C. Place the quartered yellow bell pepper on a baking tray and roast it in the oven until it becomes tender and slightly charred. Remove from the oven and let it cool.
pesto Step 2
Place the cashews onto a baking tray land roast them in the oven until golden and release their aroma. 3. Keep a small number of cashews aside if you prefer a slightly chunkier pesto.
pesto Step 3
In a blender or pestle and mortar, combine the roasted yellow pepper, roasted cashews, lemon juice, lemon zest, 2 basil leaves, Parmesan cheese, olive oil, and garlic.
pesto Step 4
Blend or pound the mixture until you achieve your desired texture. For a chunkier pesto, add the reserved cashews and pulse them through the finished pesto.
pesto Step 5
Taste the pesto and season it with salt and black pepper according to your preference. If you want a thicker pesto, add more cashews; for a looser consistency, add additional olive oil.
Roughly chop two of the basil leaves and set them aside to stir through the sauce later.
Cook the Yorkshire Fusilli Pasta in salted boiling water according to the package instructions until it reaches al dente. Before draining the pasta, reserve a small amount of pasta water.
In the same pan, return the drained pasta, pesto, and a splash of the reserved pasta water. Place the pan on low heat.
On a low heat stir the pesto through the pasta pasta until the sauce thickens and coats the pasta in a creamy texture.
Once the pesto sauce reaches the desired consistency, stir in the remaining chopped basil leaves and the chopped baby tomatoes.
To serve, plate the Lemon Pesto Pasta and garnish each portion with additional grated Parmesan cheese, lemon zest and basil.