This easy-to-make orzo pasta combined with smoky red peppers, pesto and pecan nuts makes for the perfect vegetarian dish.
Preheat the oven to gas 9, 240°C, fan 220°C. Rub the flesh of the peppers with olive oil, salt and pepper and place flat on a baking tray. Roast until the skin blackens slightly, approximately 15 minutes.
Put the roasted peppers into a small food processor, with the pecan nuts, garlic, basil and a handful of grated Parmesan. Blitz the mixture until almost smooth.
Boil a pan of salted water and tip in the orzo. Simmer for 8-10 minutes, until just soft. Drain, saving a little of the pasta water.
While the orzo is cooking, heat a little oil in another pan and add the diced aubergine. Brown the aubergine well, without moving it often. Stir in the pepper sauce.
Tip the pasta in with the aubergine. Stir everything together and add a little of the pasta water to loosen it. Serve the pasta with some shaved Parmesan and a drizzle of olive oil.
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Recipe taken from the SORTED Food recipe collection.