Roasted Red Pepper and Pesto Farfalle

with Toasted Pine Nuts

  • Vegetarian
  • Pasta
  • Low Calorie
  • Italian
  • Contains Nuts
  • Contains Dairy

This simple, Italian pasta dish is accompanied by sweet and tangy roasted peppers and garnished with delicately toasted pine nuts for a wonderful depth and texture.

Nutrition Per Portion

  • 624 Calories | 
  • 78.1g Carbohydrates | 
  • 25.2g Fat | 
  • 6.7g Fibre | 
  • 20.8g Protein | 
  • 6.2g Sugar
  • 0.0 min

    Pre-heat the oven to 180C and bring a pan of water to a boil with a pinch of salt.

  • 0.5 min

    Roughly chop the roasted red pepper and chop the fresh basil

  • 1.5 min

    Heat a pan on medium-heat.

  • 2.0 min

    Add the pine nuts to the pan and toast until the brown.

  • 3.5 min

    Remove from pan and set aside

  • 4.0 min

    Add the pasta to the now boiling water, turn heat down, and cook until pasta is tender, 8-10 minutes.

  • 12.0 min

    Grate the parmesan.

  • 12.5 min

    When the pasta is cooked, drain.

  • 13.5 min

    Add the pasta back to the pan, add pesto, roasted red peppers, basil and ricotta.

  • 14.0 min

    Stir all the ingredients into the pasta until evenly coated and season with pepper.

  • 14.5 min

    Serve pasta while still warm topped with rocket, toasted pine nuts and grated parmesan.

  • Ingredients

    Fresh Rocket

    Basil Pesto

    Fresh Basil

    Parmesan Cheese , grated

    Pine Nuts ,

    Roasted Red Capsicum , chopped

    Ricotta

    Farfalle

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