Recipe and photography by Nourished by Talia
Ingredients
250g casarecce pasta
2 red peppers, roasted (drained from a jar)
3 sun-dried tomatoes
1 tbsp olive oil or sun-dried tomato oil from the jar
40g walnuts
1 garlic clove
1 tsp smoked paprika
1 tbsp red wine vinegar or sherry vinegar
Squeeze of lemon juice
150ml single cream
15g parmesan cheese, finely grated
Salt and black pepper, to taste
Optional to serve:
Small handful fresh basil, leaves finely sliced
Handful of walnuts, finely chopped
Burrata or ricotta cheese, optional to serve
Extra virgin olive oil
Method
Cook the pasta in boiling salted water according to packet instructions.
In a blender, combine the walnuts, roasted peppers (including some jar oil), sun-dried tomatoes, garlic, smoked paprika, vinegar, lemon juice and a pinch of salt and pepper. Blend until smooth.
Pour the sauce into a frying pan with the cream and warm gently over low heat for 1–2 minutes, stirring. Add a ladle full of pasta water into the sauce. Drain the pasta and add it straight into the sauce, mixing until fully coated. Taste to season with salt and pepper.
Divide between bowls and top with the cheese, basil,, walnuts and a drizzle of olive oil.
