Roasted Pepper and Anchovy Rigatoni
When the weather's hot, you need meals that involve minimal cooking. Jarred peppers, anchovies and capers bring beautiful tang to this pesto, and keep you cool.
Serves
4
25 g
Walnuts
220 g
Jarred Red Peppers
25 g
Basil
6
Anchovies
2 tsp
Capers
25 g
Parmesan
1 tbsp
Red Wine Vinegar
500 g
Rigatoni
Olive Oil
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