Perfect for an instant supper, warming and satisfying.
Spaghetti with Shallot, Red Pepper and Red Pesto Sauce
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
You’ll need
16 shallots, peeled and halved
2 large red peppers, cored, deseeded and finely sliced
1 tbsp olive oil
400g spaghetti
1 tub ready-made chilli and tomato red pesto or similar
handful of fresh torn basil, to serve
What to do
Place the shallots and peppers into a frying pan with the olive oil, cook over a gentle heat until softened and cooked.
Cook the spaghetti according to pack directions, drain and stir in the pesto sauce, shallots and pepper, season to taste.
Serve in bowls sprinkled with the basil.
Please credit: www.ukshallot.com