Walnut & Red Pepper Pesto Pasta
& an easy granola recipe
These recipes were created in paid partnership with California Walnuts
Working from home means I’m always on the hunt for quick, nourishing recipes to keep me going through the day. These two have been on repeat lately, and I’m excited to share them with you.
My workdays are never quite the same. Some days I’m filming or writing recipes, other days are packed with emails and calls, and sometimes I’m out and about on set. It’s fun, but the inconsistency means I rely on recipes like these to keep me sorted.
The granola is perfect for breakfast or an afternoon pick-me-up. I love having it with yoghurt and whatever fruits are in season, it’s quick, easy, and ready to go when I need it.
Then there’s the walnut and red pepper pesto. This one’s a staple. I make a big batch, freeze it in ice cube trays, and store the cubes in a bag so they’re on hand whenever I need them. They’re perfect for a speedy WFH lunch or an easy post-work dinner. Plus, using walnuts means it’s packed with omega-3 ALA and plant-based protein.
Both recipes are part of the Walnut Pledge, encouraging me to enjoy a healthy handful of California Walnuts daily for better heart and brain health.
RECIPES BELOW…
Walnut & Red Pepper Pesto Pasta
Serves 4
Ingredients
125g roasted sun-dried red peppers (in oil, drained — reserve the oil)
100g sun-dried tomatoes
80g California walnuts (lightly toasted)
70g parmesan, grated
Zest of 1 lemon
1/2 clove garlic
3 tbsp oil from the sun-dried peppers
1 tbsp extra virgin olive oil
375g rigatoni
Salt and pepper, to taste
To finish
Fresh basil leaves, extra chopped walnuts, grated parmesan, freshly cracked black pepper
Method
Begin by bringing a large pan of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Just before draining, reserve a good sized mug of the starchy pasta water, then drain the pasta and set it aside.
While the pasta cooks, prepare the pesto. In a food processor, combine the roasted sun-dried peppers, dried tomatoes, toasted walnuts, grated parmesan, lemon zest, and garlic. Add the reserved 3 tablespoons of oil from the sun-dried peppers, along with the tablespoon of extra virgin olive oil. Blend everything together until you have a thick, textured pesto. If needed, add a splash of the reserved pasta water to loosen the mixture to a creamy consistency. Season with salt and freshly ground black pepper to taste.
Once the pasta is cooked and drained, return it to the panSpoon the pesto over the warm pasta and toss to coat thoroughly, adding a little of the reserved pasta water if needed to help the sauce cling to the rigatoni and create a silky finish.
To serve, divide the pasta between plates or bowls. Finish with a scattering of fresh basil leaves, a sprinkle of chopped walnuts, extra parmesan, and a generous grind of black pepper.
California Walnut Granola
Ingredients
350g rolled oats
100g pumpkin seeds
100g linseeds
85g good quality honey
40g olive oil
1 tsp ground cinnamon
1/2 tsp ground ginger
A pinch of sea salt
Method
Preheat your oven to 160°C and line a large baking tray with parchment paper.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, linseeds, cinnamon, ginger and a pinch of sea salt. Stir everything together so the seeds are evenly distributed throughout the oats.
In a small saucepan, gently warm the honey and olive oil over low heat, stirring just until they are fully combined and runny. Avoid letting the mixture boil — it should be warm and pourable.
Pour the warm honey and oil mixture over the dry ingredients, then stir thoroughly until all the oats and seeds are well coated.
Tip the mixture onto the prepared baking tray and spread it out into an even layer. Press it down lightly with the back of a spoon or spatula. Try not to stir it too much while it bakes — this helps create lovely big clusters.
Bake for around 25–30 minutes, turning the tray once halfway through for even browning. If you prefer chunkier granola, resist the urge to stir frequently. Let it toast undisturbed, keeping a close eye on the edges so they don’t over-brown.
Once golden, remove the tray from the oven and let the granola cool completely on the tray. It will crisp up as it cools. Once cooled, break it into clusters and store in an airtight container for up to two weeks.