Roasted Pepper and Anchovy Rigatoni

Tip your walnuts into a blender along with your jarred red peppers, basil, anchovies, capers, parmesan and red wine vinegar. Add salt, pepper and a generous glug of olive oil. Blend until smooth.

Cook your pasta 2 mins less than the packet tells you to - this will ensure it’s nice and al dente. Drain in a colander, reserving a mugful of pasta water.

Add your pasta back into the pan and add your pesto and pasta water. Stir to combine, and check the seasoning - it may need more parmesan, olive oil, salt or pepper.

Spoon your pasta into bowls. Sprinkle with parmesan, drizzle with olive oil and twist over a little black pepper. Serve and enjoy!