400g gluten free penne

290g jar roasted red pepper, drained

large handful flat-leaf parsley, plus a few chopped leaves to garnish

75g pine nut

1 tbsp garlic infused oil

2 tbsp extra-virgin olive oil

50g parmesan (or vegetarian alternative), grated

Serves - 4


Cook the gluten free pasta following pack instructions. Meanwhile, put the peppers, parsley, pine nuts, garlic infused oil and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.

Drain the gluten free pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

Recipe adapted from: Good Food
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