PRE­PARE A RED PEP­PER SAUCE

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Drain a 290g jar of roasted red pep­pers and blend with 1 red chilli, a hand­ful of pars­ley, 2 cloves of gar­lic, 50g grated Parme­san and 2tbsp mas­car­pone un­til smooth, then toss through cooked pasta and heat. Serves 2.

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