Roast Capsicum Pesto Pasta

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Roast capsicum pesto pasta

Pestos are a great way to offer vegetables and herbs to kids. George loves his basil pesto on sandwiches, pizza bases, stirred through pasta or simply on toast served with scrambled eggs. And he’s pretty accepting of any green pesto – I can add broccoli, spinach, parsley even a little dill and he devours it. It’s taking him a little longer to become accepting of the red capsicum variety but we are getting there slowly with regular exposures – he happily ate it when I used it on a pizza base 🙂 Hamish loves it though and I often stir through some tuna to include some extra protein. When you have a delicious dinner ready in 15 or so minutes and that included making the sauce you know you are onto a winner.

Fussy Eating Tip: If your kids love traditional basil pesto, try making varieties with different herbs or vegetables such as red capsicums. It’s a familiar way to introduce new foods or encourage acceptance of foods they may be fussy with.

Nut free: use sunflower seeds instead of the cashew nuts and pine nuts.

Dairy free: omit the parmesan or try using a squeeze of lemon juice instead. 

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  • 400g penne or spiral pasta
  • 2 red capsicums, quartered and deseeded
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, crushed
  • 2 tbsp grated parmesan
  • ¼ cup cashew nuts
  • ¼ cup pine nuts
  • 2 tbsp chopped basil or parsley


Step 1

Cook pasta according to packet instructions. Drain and keep warm. -

Step 2

While the pasta is cooking. Preheat the grill to high. Place the capsicums cut side down under the grill for 5-7 minutes or until the skin is blackened and blistered. Transfer to a bowl, cover with cling wrap and set aside for 5 minutes, then peel the blackened skin from the capsicum. -

Step 3

Place the capsicum in a food processor and or blender with the remaining ingredients and process until almost smooth.

Step 4

Enjoy as a dip, a pasta sauce, or use as a spread on sandwiches or pizza bases. -

Step 5

Storage: store the pesto in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Freeze in ice cube trays for convenient individual portions. -





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Recipe Comments

  1. posted by Maria on September 5, 2015

    Great recipe! So easy to prepare, especially on week nights when you are in a hurry to get a delicious/healthy meal on the table. The whole family enjoys this recipe, my 20 month old asks for seconds every time!

  2. posted by Sarah on December 20, 2015

    Meant to give this a 5 star rating – this is DELICIOUS!

  3. posted by Jv on March 30, 2016

    Should the pine nuts and cashew nuts be cooked or just raw for a 12m baby?


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