Spaghetti with capsicum pesto

This incredibly delicious spaghetti with capsicum pesto recipe is perfect served for an easy and comforting weeknight family meal. The homemade capsicum pesto really sets this dish apart

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 2 red capsicums
  • 2 rashers rindless bacon
  • 2 cup baby rocket
  • 1/2 cup flaked almonds
  • 1/2 cup finely grated parmesan
  • 1/3 cup olive oil
  • 1 garlic clove, chopped
  • 2 teaspoon red wine vinegar
  • 500 gram spaghetti
  • 100 gram feta, crumbled


  • 1
    Place a wire rack over the flame on a gas cooktop. Place capsicums on rack and cook over flame for 10 minutes, turning on all sides, until blackened. Transfer to a large bowl. Cover with cling film. Set aside for 10 minutes.
  • 2
    Preheat an oven grill on high. Cook bacon for 4-5 minutes each side until very crispy. Drain on a paper towel. When cool, break into pieces.
  • 3
    Gently rub the skin off capsicums, then discard stems and seeds. Place flesh in a food processor or blender with half the rocket, almonds, parmesan, oil, garlic and vinegar. Pulse until smooth. Season.
  • 4
    In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, then return to pan.
  • 5
    Toss pesto with hot pasta. Top with remaining rocket, bacon and feta.