Roasted Red Pepper & Walnut Penne with Spinach

• 3 cups (340g) Kaslo Sourdough Penne
• 3 large red bell peppers (or 1 jar of roasted red peppers)
• ½ cup walnuts, lightly toasted and chopped
• 1 large garlic clove, peeled
• ⅓ cup freshly grated Parmesan cheese, plus extra for serving
• A small handful of fresh basil leaves
• 3 cups fresh baby spinach
• 3 tablespoons extra virgin olive oil
• 1–2 teaspoons fresh lemon juice
• ½ cup reserved pasta water, as needed
• Salt and freshly ground black pepper, to taste

Step 1 Preheat oven to 450°F (230°C). Cut red peppers in half, remove the seeds and place them skin-side up on a baking sheet. Roast for 20–25 minutes, until the skins are charred. Transfer to a covered bowl and let steam for 10 minutes. Once cooled slightly, peel away the skins. Shortcut: If using jarred roasted red peppers, drain and pat dry.

Step 2 Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring occasionally, until fragrant. Set aside to cool.

Step 3 Bring a large pot of salted water to a boil. Add Kaslo Sourdough Penne and cook according to package instructions, until just al dente. Before draining, reserve ½ cup of the starchy pasta water. Strain pasta and set aside.

Step 4 Lightly sauté garlic in a small skillet with a little olive oil for 30–60 seconds, until fragrant. Allow to cool slightly. In a food processor or blender, combine roasted red peppers, garlic, most of the toasted walnuts (reserving some for garnish), Parmesan, fresh basil, olive oil and lemon juice. Blend until smooth. Season with salt and black pepper to taste.

Step 5 Transfer the roasted red pepper sauce to a large skillet over low heat. Add fresh spinach and stir until just wilted.

Step 6 Add the drained penne to the skillet and toss gently until evenly coated. Gradually add reserved pasta water as needed to loosen the sauce and create a silky consistency.

Step 7 Divide between serving bowls and finish with the remaining toasted walnuts, freshly grated Parmesan and a few fresh basil leaves. Enjoy!