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n Per serve: 2290kJ; protein 19g; total fat 34g (sat. fat 7g); carbs 39g; sodium 394mg; GI estimate low (does not include ‘to serve’ item)
1. Preheat oven to 180°C. Line an oven tray with baking paper. Put capsicum and garlic on prepared tray. Sprinkle with oil and vinegar, then bake for 12-15 minutes. Transfer capsicum to a plate. Cover with plastic wrap, then stand for 10 minutes or until cool enough to touch. Remove skin from capsicum and discard skin.
2. To make pesto, put capsicum, garlic, almonds, tomatoes, parmesan and extra oil in a food processor, then process for 2-3 minutes or until a coarse paste forms. Transfer pesto to a medium bowl.3. Cook pasta in a large pan of boiling water until just tender. Drain, then return pasta to pan, leaving a little cooking water clinging to the pasta. Add pesto and toss to combine. Serve immediately with crusty bread.
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