Boil 1 litre of water in a kettle, transfer to a saucepan and turn the heat high until fast boiling, dissolve a stock cube within, smoked paprika and frozen peas, then bring back to a boil.
Add pasta within, stir well to ensure it doesn’t stick (add 1 tbsp of olive oil to help separate), once boiling, turn down to a medium heat and allow to boil for 10-12 minutes, or until the pasta is cooked through.
Meanwhile, chop red bell pepper lengthways, then cube finely, set aside.
Once pasta is cooked through, drain through a colander, and transfer back to the saucepan. While still steaming, add diced bell pepper, a crack of black pepper and pesto, stir well and cover for 5 minutes to slightly soften the bell pepper – We still want a bit of crunch.
Serve while still warm, with some chilli flakes for a little kick. Enjoy!