Name: Penne with char-grilled capsicum and pine nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 (700g) red capsicums, quartered, seeds and membrane removed; 375 gram penne; 2 tablespoon olive oil; 2 clove garlic, crushed; 1/2 cup (80g) toasted pine nuts; 2 fresh small red thai chillies, finely chopped; 1/4 cup (60ml) lemon juice; 100 gram baby rocket leaves; 100 gram fetta cheese, crumbled

Ingredients

2 (700g) red capsicums, quartered, seeds and membrane removed

375 gram penne

2 tablespoon olive oil

2 clove garlic, crushed

1/2 cup (80g) toasted pine nuts

2 fresh small red thai chillies, finely chopped

1/4 cup (60ml) lemon juice

100 gram baby rocket leaves

100 gram fetta cheese, crumbled

Method

1.Roast capsicum under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin then slice thinly.

2.Cook pasta in large saucepan of boiling water, uncovered, until just tender. Drain.

3.Meanwhile, heat oil in a large frying pan. Cook garlic, nuts and chilli, stirring, about 2 minutes or until fragrant. Add capsicum and juice; stir until hot.

4.Place pasta and capsicum mixture in a large bowl with rocket and cheese; toss gently to combine.

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