Name: Red pepper pesto spaghetti
Total time: 1200 s
Yield: 4
Ingredients: 300 gram wholewheat spaghetti; 200 gram roasted red pepper paste; 60 gram green pesto; 100 gram easy onions; 30 gram panko breadcrumbs; 1 teaspoon salt

Step 1

Bring a large pan of salted water to the boil and cook the pesto (300 g) . While the pasta is cooking, gently sauté the breadcrumbs (30 g) in a non-stick frying pan until golden, turn off the heat and add half of the pesto (30 g) and mix to form a crumb. Set aside.

Step 2

Add the onions (100 g) and the paste (200 g) to the frying pan and bring to a gentle simmer.

Step 3

Meanwhile, drain the pasta, reserving some of the cooking water. Tumble the pasta in the sauce, season with the salt (6 g) and use a little of the pasta water to loosen.

Step 4

Place into serving bowls, topping each with a teaspoon of the remaining pesto (30 g) and a generous sprinkle of the pesto crumb.

Red pepper pesto spaghetti

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