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.

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Nutrition Per Serving

Calories 624
Carbs 78.1g
Fat 25.2g
Fibre 6.7g
Protein 20.8g
Sugar 6.2g

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0.0 min
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.