5-ingredient pasta with red pepper pesto

Step 1/2

• 150 g jarred roasted red bell peppers
• 10 g thyme
• 2 cloves garlic
• 70 g hazelnuts
• olive oil
• salt
• pepper

• frying pan
• food processor
• cooking spoon
• rubber spatula
• cutting board
• knife

Drain the roasted red peppers. Pick the thyme leaves, and peel and crush the garlic cloves. Add the thyme leaves and hazelnuts to a dry frying pan set over medium heat and warm them until they just start to brown and smell toasty. Transfer the hazelnuts to a food processor along with most of the thyme leaves, the garlic, and the red peppers and blend into a thick paste. Drizzle in olive oil, and season with salt and pepper to taste and blend into a slick pesto. Set aside.

Step 2/2

• 200 g pasta
• salt

• pot
• bowl

Bring a pot of water to boil over high heat. Generously salt and cook pasta until al dente. Drain and add to a large bowl. Toss with the pesto. Serve pasta with a sprinkle of the remaining thyme leaves. Season to taste and enjoy!

Enjoy your meal!