1 tbsp garlic infused oil
4 roasted red capsicum
1 tsp cayenne pepper
50g Parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
2 tbsp olive oil
400g gluten free pasta (we used tripolini)
large pack basil leaves
In the small bowl of a food processor, whizz the roasted capsicum, garlic oil, cayenne, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
Bring a pan of water to the boil and cook the gluten free pasta following pack instructions. Drain, reserving a little cooking water.
Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan and rocket, if you like.
Recipe adapted from: Good Food