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
4 Tablespoons of Sacla’ ‘Nduja Pesto - £2.50
Bunch of Basil - £0.70
Cheddar - £1.24
Parmesan - £2.00
500g Fusilli - £0.50
Oregano - £0.85
Red Wine Vinegar - £0.80
1 Lemon - £0.35
1 Clove of Garlic - £0.30
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. Then add a clove of chopped garlic, 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 in 150g parmesan and 150g cheddar in to the sauce. Stir in the cheese until it has melted.
Once the pasta is cooked, drain it, and then add it 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.