Red pepper pesto pasta (sustainable)

Jarred red peppers are the fastest way to add buckets of flavour to this pesto. It saves the faff involved in charring and peeling your own. If your jarred peppers come suspended in oil, use that oil instead of the olive oil in the recipe for a zero-waste hack. 

Serves 4

 Ingredients

• 150 g (5 oz) roasted red peppers 

• 50 g (2 oz) almonds or walnuts 

• 2 garlic cloves 

• 2 tablespoons nutritional yeast 

• finely grated zest and juice of 1 lemon 

• 100 ml (3 ½ fl oz) olive oil or red pepper jar oil 

• 200 g (7 oz) pasta 

• salt and pepper 

To serve 

• leaves from a few parsley sprigs, roughly chopped, to serve (optional) 

• Vegan ‘Parmesan’

Method

• Put the red peppers, nuts, garlic and nutritional yeast in a food processor and blitz until broken down. Add the lemon zest and juice and slowly drizzle in the olive oil with the food processor running until you have a smooth and creamy pesto. Season to taste. 

• Boil the pasta for 8–10 minutes until al dente. 

• Toss through the pesto and scatter with parsley and Vegan ‘Parmesan’, if using.