Roasted Red Pepper pesto and Chicken Pasta
Pasta in a red pepper & walnut creamy pesto with chicken.
creme fraiche or heavy cream
Salt & pepper to taste
A pasta of your choice. I used penne.
Preheat over to 200C and line baking tray.
Cut the red pepper into two halves and de-seed.
Roast the peppers for roughly 25mins.
Once done, remove the peppers and keep it covered in a box. The steam will help loosen the skin.
Deskin the peppers ( try to remove as much skin as you can).
Coarsely blend the garlic and walnuts in a blender.
Add the roasted peppers and blend to a smooth paste.
Now add in the Parmesan cheese, salt, pepper and olive oil and blend again.
In a pan on medium heat, add some olive oil.
Once the oil is hot, add the chicken and season with some salt and pepper.
Cook for 10 mins till tender.
Cook pasta in boiling water for 15 mins or until cooked.
Add the pasta to the chicken and to this add the fresh red pepper pesto.
Stir to combine all ingredients and add a few drops of creme fraiche or cream.
Stir well and adjust salt/pepper based on taste.
Serve hot with some parmesan shavings.