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Sunday 29th March 2009

Toasted Walnut and Charred Red Capsicum Pasta

Toasted Walnut and Red Capsicum Pasta

Toasted Walnut and Charred Red Capsicum Pasta

I think this combination of Toasted Walnuts and Charred Sweet Red Capsicum is rather moreish, actually I may well be addicted to it. Which isn’t such a bad thing, since we have loads of Walnuts and Capsicum from our garden, especially so at the moment with plenty of fresh Walnuts falling.
As an added bonus Walnuts are fairly good for you being an excellent source of omega-3 fatty acids and helpful in lowering cholesterol. Cooked and softened Capsicums don’t do you any harm either.

We enjoy the combination minced together as a pesto like paste with crudités and crusty breads, or tossed through hot vegetables, broccoli, baby potatoes and the like. Also as a chunkier salsa type mixture together with an assortment of other fresh salads, perhaps served with some cold meats on a Sunday night. Or together they are also fantastic to top grilled chicken or a lamb chop off the barbecue.


Today, quite obviously I’ve simply thrown it chunky style through pasta for Hay Hay it’s Donna Day, this 26th round hosted by the lovely and talented Soma over at eCurry. I’ve enjoyed this served hot for a main course or side dish and equally as much cold the next day as salad.

The hardest part to this dish and in fact any of the ideas using this delightful duo is first conning the family into cracking the walnut shells for me!

Toasted Walnut and Red Capsicum Pasta

  • Toasted Walnut and Charred Red Capsicum Pasta
  • 1 cup of shelled walnuts, toasted and roughly chopped
  • 2 Red Capsicums, charred, peeled and chopped
  • 400 grams of short pasta, such as macaroni, penne. (I used De Cecco -Galletti)
  • 2 tablespoons of quality Olive Oil
  • 1 to 2 small garlic cloves, finely chopped
  • 2 tablespoons chopped chives, parsley or another fresh herb
  • Sea salt and freshly ground black pepper
  1. Toast the walnuts either in a dry skillet or oven at 200°C / 390°F until golden and chop them roughly.
  2. Again either in the oven at 200°C / 390°F or over a naked flame or grill and char the capsicums until completely black all over.
  3. After charring the capsicum, place them into a bowl and cover with a plate. This allows the pepper to cool yet continue to soften and the trapped steam makes scraping the blackened skin off easier.
  4. Meanwhile place a large pot of water on to boil.
  5. Scrape the blackened skin off the capsicum, resisting the urge to rinse it under water as this will remove a lot of the delicious smokey flavour. Discard the seeds and stalk, chop the flesh and set aside.
  6. Cook the pasta in the large saucepan of salted boiling water for 10-12 minutes or until al denté.

  7. Drain and return to the pan with the olive oil, finely chopped garlic, walnuts, capsicum, chives and or other herbs and toss well to combine.
  8. Add sea salt and pepper to taste.
  9. Serve immediately with a little grated Pecorino or Parmesan cheese if desired, serves 4.



  1. It’s just breathtakingly beautiful. The pictures are full of depth & character, & the simplicity of the pasta is stunning. WOW!!

    deeba — Sunday 29th March 2009 1:43 pm

  2. Wow Bron ! Light and tone in your pictures make this pasta dish so appealing !

    Vanille — Sunday 29th March 2009 7:41 pm

  3. Fab walnut photo Bron. Sadly I’m not up to this months HHDD.

    barbara — Sunday 29th March 2009 9:24 pm

  4. Walnuts are my favorite nuts so I am just imagining how fantastic this must taste! :) Love it!

    joey — Monday 30th March 2009 4:12 am

  5. really like the simplicity and flavor combinations here. sounds great for a lunch on a warm day.

    Giff — Monday 30th March 2009 4:34 am

  6. your pictures are stunning, as always. I’d never thought of combining peppers and walnuts, but you make it looks so appealing!

    johanna — Monday 30th March 2009 8:59 am

  7. Bron, I really loved this. I never thought of using nuts in a pasta, tho i always use it in any kinda salad, even rice or barley…The picture look pristine.

    Soma — Tuesday 31st March 2009 4:25 am

  8. Adore the simplicity of this dish, Bron. And what gorgeous pictures:-)

    sunita — Tuesday 31st March 2009 8:55 am

  9. Lovely entry. I made a pesto once with nuts and loved it. I always loose track of HHDD.I wish I had known the theme this month. Hopefully nexy month!

    Courtney aka glamah — Tuesday 31st March 2009 4:56 pm

  10. Beautiful photographs and delicious ingredients. Oh my. Fresh walnuts falling? I wish. They’re my favorite!

    kellypea — Wednesday 1st April 2009 4:51 pm

  11. Made this for lunch this afternoon Bron, & have to say that we haven’t enjoyed pasta THIS MUCH in a while. It was wonderful, though I didn’t have such pretty looking pasta. Thank you for the recipe!

    deeba — Thursday 2nd April 2009 2:39 am

  12. Oh dear… I am behind any schedule. I’ll have to miss most of the events I’d like to participate… this looks great, Bron!

    arfi — Thursday 2nd April 2009 8:32 pm

  13. These shots are truly beautiful, Bron.

    Susan from Food Blogga — Saturday 4th April 2009 11:25 am

  14. Thank you all so much for sharing your lovely comments with me, love getting them!

    Barbara, Thank you, actually I think this particular walnut photo looks a lot better on black as here

    Deeba, I’m so pleased you enjoyed it too!

    Thanks again

    bron — Monday 6th April 2009 8:44 am

  15. Oh, what glorious photos!! So light and fresh. Love the charred pepper too :)

    Jeanne — Thursday 7th May 2009 2:22 am

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