-
Preheat oven to 200°C.
-
To make the red pesto dressing, place capsicum halves, skin side up, on a baking tray and brush with 1 tablespoon of the olive oil. Roast for 30 minutes or until tender and skin has blackened.
-
Remove from oven and place in a sealed paper bag to cool. Once cool, peel and discard the skin and coarsely chop the capsicum.
-
Place cashews in a food processor and process until coarsely chopped.
-
Add capsicum, chillies, remaining olive oil, parmesan, garlic and oregano. Process to a paste consistency, season with salt and set aside.
-
Reduce the oven temperature to 180°C. Place onions on a shallow sided baking tray, add oil and toss to combine.
-
Bake for 10 minutes or until softened, stirring occasionally. Stir chorizo through onions and continue roasting for 15 minutes, stirring occasionally.
-
Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain well and place in a large serving bowl.
-
Add pesto and chorizo/onion mixture and stir to combine. Add tomatoes and rocket then toss gently to serve.
