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    You are in: Home / Recipes / Pasta & Mixed Peppers With Walnut & Lemon Pesto Recipe
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    Pasta & Mixed Peppers With Walnut & Lemon Pesto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    PinkCherryBlossom's Note:

    Discovered this when trying to work out what to do with some antipasto jars I had bought.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE WALNUT PESTO

    FOR THE PASTA

    Directions:

    1. 1
      Make the pesto. Put the walnuts, garlic and lemon zest in a food processor and whizz until finely chopped. Add the parsley, then drizzle the oil down the feed tube and whizz to combine everything together. Season to taste.
    2. 2
      Preheat the grill to high. Tip the onions into a grill pan, sprinkle with 1 tbsp oil, then toss to coat. Arrange them in a single layer and grill for 6-8 minutes until lightly charred.
    3. 3
      Meanwhile, cook the pasta according to the pack instructions until just tender - it won't swell as much as wheat pasta, so taste a piece to check that it's just tender.
    4. 4
      Drain the pasta in a colander. Tip the pesto, onions and peppers into the pasta pan and put back on the heat. Stir for a few moments, then add the pasta and then the cheese. Season and serve straight away, scattered with the cheese shavings.

    Ratings & Reviews:

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    Nutritional Facts for Pasta & Mixed Peppers With Walnut & Lemon Pesto

    Serving Size: 1 (254 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 603.4
     
    Calories from Fat 263
    43%
    Total Fat 29.3 g
    45%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 13.6 mg
    0%
    Total Carbohydrate 73.1 g
    24%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.7 g
    23%
    Protein 13.6 g
    27%

    The following items or measurements are not included:

    lemons, zest of

    vegetarian parmesan cheese

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