*Print: Il-Kajjik by Te fit-Tazza
This is perfect for those forgotten peppers which get too soft and squidgy to do much else with. And with my abhorrence for wasting food, this is my way of reducing my food waste; easy tasty pesto which can be tossed with pasta or served with fresh bread and good quality olive oil.
Serves 4
Prep time 60 mins
Ingredients
500g De Cecco fusilli pasta
1 large onion
2 bell peppers (yellow/orange/red will do)
1 whole head of garlic, peeled
2 tbsp. olive oil
1 tsp. salt
50g roasted cashews
50g parmesan cheese, grated
2 tbsp. balsamic glaze
10-12 fresh basil leaves
½ tsp. cracked black pepper
50ml olive oil
100g crumbled feta cheese
Method
Preheat the oven to 190°C. Roughly chop the onion and bell peppers into chunks and place in a large bowl. Smash each garlic clove with the back of a knife and add to the bowl together with the salt and olive oil. Toss the vegetables until they are coated. Spread evenly on a large roasting pan and roast for 45 minutes, turning once half way through. Once slightly cooled, place the vegetables in a food processor or blender. Add the cashews, cheese, balsamic glaze, basil, and pepper and pulse a few times.
With the food processor on, slowly pour in the olive oil and blend for approximately 30 seconds until the mixture emulsifies.
In the meantime, cook the pasta according to package instructions. When done, strain the pasta reserving a little pasta water. Toss the pasta with the sauce, adding a little pasta water to achieve the desired consistency.
To serve
Sprinkle of crumbled feta cheese and an additional drizzle of balsamic glaze for added sweetness.
