red pesto dressing


  1. Preheat oven to 200°C.
  2. To make the red pesto dressing, place capsicum halves, skin side up, on a baking tray and brush with 1 tablespoon of the olive oil. Roast for 30 minutes or until tender and skin has blackened.
  3. Remove from oven and place in a sealed paper bag to cool. Once cool, peel and discard the skin and coarsely chop the capsicum.
  4. Place cashews in a food processor and process until coarsely chopped.
  5. Add capsicum, chillies, remaining olive oil, parmesan, garlic and oregano. Process to a paste consistency, season with salt and set aside.
  6. Reduce the oven temperature to 180°C. Place onions on a shallow sided baking tray, add oil and toss to combine.
  7. Bake for 10 minutes or until softened, stirring occasionally. Stir chorizo through onions and continue roasting for 15 minutes, stirring occasionally.
  8. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain well and place in a large serving bowl.
  9. Add pesto and chorizo/onion mixture and stir to combine. Add tomatoes and rocket then toss gently to serve.