1 tablespoon pomegranate molasses or balsamic vinegar to taste
4 tablespoons low-fat cream cheese
400 g (13 oz) spaghetti
handful of chopped flat-leaf parsley
salt and pepper
Rub 1 tablespoon of the olive oil over the red peppers. Cook under a preheated hot grill for 10 minutes, turning frequently, until charred all over. Place in a plastic food bag, seal and leave for 5 minutes. When cool, peel away the blackened skin. Cut in half, remove the seeds and slice.
Meanwhile, heat the remaining oil in a small frying pan, add the shallot and garlic and cook for 3–5 minutes until softened. Dry-fry the walnuts in a separate frying pan, shaking frequently, for 3 minutes or until lightly toasted. Add the shallot mixture and most of the walnuts, reserving a few, to a food processor or blender with the pomegranate molasses or balsamic vinegar and whizz together to form a thick paste. Stir in the cream cheese and season well.
Cook the pasta in a large pan of salted boiling water according to pack instructions until al dente. Drain, reserving a couple of tablespoons of the cooking water, and return to the pan. Toss through the nut paste, adding cooking water to loosen. Stir in the peppers and parsley. Pile on to serving bowls and serve sprinkled with the reserved chopped nuts.