Ingredients

Zafarelli Spirali No. 56 500g
200g roasted red peppers
100g semi-sun-dried tomatoes
100g blanched hazelnuts
1 clove garlic
100ml olive oil
30g parmesan grated
50g persian feta cheese + 50g extra for serving
Fresh thyme

Method

1. Bring a large pot of salted water to a boil and cook the pasta as directed on the packet. 
2. To make the pesto, combine red peppers, sun-dried tomatoes, hazelnuts, garlic, parmesan, feta, fresh thyme, and oil.
3. Blend until combined and smooth.
4. Drain the pasta, reserving ½ cup of the water, then toss the Spirali with the red pesto. Add the reserved pasta water as needed to achieve a silky texture.
5. Finish with the remaining feta and garnish with fresh thyme.