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🍝 Pasta with homemade walnut tomato pesto

487 kcal · 30 min · 4 servings

Ingredients

• 1 organic lemon
• 2 garlic cloves
• 1 bunch parsley
• 10 g dried tomatoes
• 25 g walnut kernels
• 1 tbsp rapeseed oil
• 3 tbsp classic vegetable broth
• 2 tbsp olive oil
• salt
• pepper
• 400 g bell peppers (1 red and 1 yellow, 2 bell peppers in total)
• 20 g parmesan (1 piece)
• 2 red onions
• 400 g whole grain pasta

Instructions

1. 1. Rinse the lemon under hot water and dry it.
2. 2. Peel the lemon using a vegetable peeler.
3. 3. Squeeze out one tablespoon of lemon juice.
4. 4. Peel the garlic clove.
5. 5. Wash the parsley and shake it dry.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Chop the tomatoes roughly.
8. 8. Place the lemon zest, lemon juice, garlic, parsley, and tomatoes into a tall container.
9. 9. Add the walnuts, rapeseed oil, and vegetable broth.
10. 10. Blend the mixture smooth with a hand blender.
11. 11. Stir in one tablespoon of olive oil.
12. 12. Season the pesto with salt and pepper.
13. 13. Halve the bell peppers and remove the core.
14. 14. Rinse the pepper halves.
15. 15. Line a baking tray with aluminum foil.
16. 16. Place the pepper halves skin-side up on the tray.
17. 17. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
18. 18. Grill the peppers for 6 to 8 minutes until the skin is slightly charred.
19. 19. Grate the Parmesan finely.
20. 20. Peel the onions.
21. 21. Cut the onions into wedges.
22. 22. Cook the pasta in plenty of salted water according to package instructions until al dente.
23. 23. Remove the peppers from the oven.
24. 24. Cover the peppers with a damp kitchen towel for about 5 minutes.
25. 25. Peel the peppers and dice them.
26. 26. Heat the remaining olive oil in a large pan.
27. 27. Sauté the onion wedges in the oil.
28. 28. Add the diced peppers and sauté briefly.
29. 29. Drain the pasta in a colander and let it drip dry.
30. 30. Reserve 75 milliliters of the pasta cooking water.
31. 31. Mix the pesto, reserved pasta water, onions, peppers, and pasta in a pre-warmed bowl.
32. 32. Season the mixture to taste with salt and pepper.
33. 33. Sprinkle the grated Parmesan on top.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 487
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 66 g