Easy-Cook Fusilli with Homemade Pesto and Roasted Peppers

1. Trim and deseed the peppers, and slice them into strips. Place the pepper strips into a baking dish, drizzle with Mr Organic Italian Extra Virgin Olive Oil, season with salt and pepper, toss to coat evenly and then place in the oven to roast at 180 degrees C. After 25 minutes, or until slightly charred remove the peppers from the oven.

2. Meanwhile, make the Homemade Pesto y grinding the garlic with a good pinch of sea salt using a pestle and mortar into a slight puree. Next, add in the basil, and grind that down into a paste so that it all comes together.

3. Next, lightly toast the pine nuts, then add these along with the nutritional yeast or alternatively vegan parmesan cheese, and again, grid everything down until the pine nuts are smooth and creamy, and the cheese is well mixed through. Add in the lemon juice and Mr Organic Extra Virgin Olive Oil, adding more if necessary so that the pesto comes together smoothly. Give it another good grind using the pestle and mortar until all is well combined and a lovely fresh and fragrant pesto has formed.

4. Set the pesto aside for 15 minutes for the flavours to infuse whilst cooking the pasta. Cook your pasta in a pan of boiling , salted water for 10 minutes until al dente. Reserve 1/4 cup of the starchy pasta water just before draining, then drain off the pasta.

5. Place the cooked pasta back into the empty pan, add in the homemade Pesto as well as the reserved pasta water, and turn the pesto through the pasta gently to ensure evenly coated. Add in your roasted peppers, along with the remaining oil in the base of the dish, then give the pasta another good stir to get the roasted peppers mixed through Serve hot or cols as a pasta dish with fresh basil, lemon wedges and rocket.