A Sicilian-leaning red pesto of roasted peppers, almonds and sun-dried tomato, caught in the hollows of gluten-free shells.
Prep
12 mins
Cook
12 mins
Servings
4
Per serving
£1.70
Difficulty
easy
Shell-shaped pasta is worth seeking out for this, because the sauce collects inside each one. Jarred roasted peppers keep it to a twenty-minute job, and the whole thing is dairy free without trying.
Toast the almonds in a dry pan for 4 to 5 minutes until lightly golden, then cool.
Cook the conchiglie in well-salted boiling water to the packet time, reserving a mugful of water before draining.
Blitz the almonds on their own in a food processor until they look like coarse sand. Add the drained peppers, sun-dried tomatoes, garlic, paprika, vinegar, salt and pepper and pulse to a thick, slightly rough sauce.
With the motor running, trickle in the olive oil until the pesto turns glossy and holds together.
Toss the hot drained pasta with the pesto in a warm bowl, loosening with the reserved water until it clings.
Warm the serving bowl first. A cold bowl makes red pesto seize and go claggy.
Tear over the basil and finish with a little extra olive oil.