Roasted pep­per pasta with sun­dried tomato pesto

The Mail on Sunday - You - - Food Donna Hay -

SERVES 4 2 tbsp ex­tra-vir­gin olive oil 150g semi-sun­dried toma­toes, drained 120g char­grilled red pep­pers, drained 80g toasted pine nuts 15g finely grated parme­san 1 clove gar­lic

tsp dried chilli flakes, plus ex­tra to serve 1 tsp pink pep­per­corns, plus ex­tra to serve sea salt flakes 300g fresh pep­per fet­tuc­cine or plain fet­tuc­cine (see box, op­po­site) 240g ri­cotta, to serve

Place the oil, toma­toes, red pep­pers, pine nuts, parme­san, gar­lic, chilli, pep­per­corns and salt in a food pro­ces­sor and process un­til com­bined.

Cook the pasta in a large saucepan of salted boil­ing wa­ter for 3 min­utes or un­til al dente (if us­ing dried, have your cooked pasta ready). Drain, re­serv­ing 125ml of the cook­ing wa­ter. Re­turn the pasta to the saucepan, add the pesto and re­served cook­ing wa­ter and toss to com­bine. Di­vide the pasta among bowls and top with the ri­cotta, ex­tra chilli flakes and pep­per­corns to serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.