One of the easiest, quickest dishes we’ve ever done.
Keep stirring the cheese in until it has completely melted.
Cooking Time (Includes Preparation Time): 25 minutes
Feeds: 4 People
4 Tablespoons of Sacla’ ‘Nduja Pesto - £2.50
1 Bunch of Basil - £0.70
Cheddar - £1.24
Parmesan - £2.00
500g of Fusilli - £0.50
Oregano - £0.85
Red Wine Vinegar - £0.80
1 Lemon - £0.35
1 Garlic Clove - £0.30
A Pack of Sweet Peppers - £1.00
Total Cost - £9.74
Slice up your peppers. Add to a wide frying pan with a splash of oil.
Fry your peppers until they begin to soften. Add a chopped garlic clove, a heaped teaspoon of oregano and 2 tablespoons of red wine vinegar.
Once the garlic is soft, add 4 tablespoons of Sacla’ ‘Nduja Pesto. Mix it in.
Get your pasta cooking in a large pan of salted boiling water.
Add 8 tablespoons of the pasta water to your pesto sauce. Mix it in. Grate 150g of Parmesan and 150g of cheddar into the sauce. Stir until the cheese has melted.
Once the pasta is cooked, drain it and add to your sauce. Fold it through. Squeeze in the juice of a lemon, add a large handful of chopped basil and a good grinding of pepper.
Stir everything together, and remove the pasta from the heat. Serve it up and demolish.