Quick & Easy

Roasted baby capsicum & feta pappadelle

This delicious summer pasta is easy to make
Roasted baby capsicum & feta pappadelle

Roasted baby capsicum & feta pappadelle

Womans Day



1.Preheat oven to hot, 200C. Line an oven tray with baking paper.
2.Cut capsicums in half and remove seeds. Place skin-side up on tray and drizzle with the oil. Roast 25-30 minutes until skins are blistered and blackened
3.Transfer capsicums to heat proof bowl. Cover with plastic wrap and cool. Once cool, peel off skins.
4.Cook pasta in a large saucepan of boiling salted water following packet instructions until tender. Drain.
5.In large bowl combine pasta, capsicums and all remaining ingredients, tossing to combine.

if preferred, roasted capsicums can be sliced, or to save time use a jar or prepared char-grilled capsicum, drain and slice.


Related stories