Gluten-free pasta with roasted pepper and garlic pesto




For the pesto
3 red bell peppers
1 whole bulb garlic
1 bunch fresh basil
75g cashew nuts
150ml extra virgin olive oil (Borges)
Salt and pepper to taste

You will also need
200 g cream cheese (Emborg)
400g Gluten-free pasta (Schar)
Grated cheese basil for serving


Start by roasting the peppers whole and the garlic. Trim the top off the garlic, drizzle with oil and wrap in foil. Place onto a baking tray with the whole peppers drizzled with oil and bake for 30 minutes at 200`c. When ready, remove the peppers from the oven and cover for 5 minutes. Allow to sit then peel off the skin and remove the inner seeds. Place the peppers, cashew nuts, basil and olive oil into a food processor . Squeeze in the garlic puree from the roasted garlic and season well with salt and pepper. Blitz. Meanwhile, cook the pasta in salted boiling water. Melt the cream cheese in a large pan with a ladleful of the pasta water, add in the pesto and cooked pasta and mix together. Serve immediately with extra basil to decorate and grated cheese.

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