South Western Times

Fresh twist on pasta



2 x 175g punnets vine-sweet mini capsicums 2 tbsp olive oil

500g pappardell­e pasta

150g fetta, crumbled

100g baby rocket leaves

1⁄2 cup pitted green olives, halved

1⁄3 cup pine nuts, toasted

1 lemon, grated zest, juice


Preheat oven to 200C. Line oven tray with baking paper. Cut capsicums in half and remove seeds. Place skin-side up on tray and drizzle with oil. Roast 25-30 mins until skins are blistered and blackened. Transfer to a heatproof bowl, cover with plastic wrap and cool. When cool, peel off skins. In a large saucepan of boiling salted water, cook pasta following packet directions until tender. Drain. In a large bowl, combine pasta, capsicums and all remaining ingredient­s, tossing to combine.

Roasted baby capsicum and fetta pappardell­e

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