Name: Spaghetti with capsicum, beans and olives
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 gram roasted capsicum, cut into strips; 400 gram can cannellini beans, drained; 1/4 cup sliced black olives; 1/4 cup basil pesto; 375 gram spaghetti; handful fresh basil leaves

Ingredients

150 gram roasted capsicum, cut into strips

400 gram can cannellini beans, drained

1/4 cup sliced black olives

1/4 cup basil pesto

375 gram spaghetti

handful fresh basil leaves

Method

1.Sauté roasted capsicum in a heated, greased frypan for 1 minute, add cannellini beans and olives and sauté for a further 2 minutes. Stir in pesto and remove from heat.

2.Cook spaghetti in a large pan of boiling water until al dente, drain and return to pan.

3.Add pesto mixture to spaghetti and toss over a low heat until spaghetti strands are coated with pesto. Stir in basil leaves.

Recipe is best prepared as required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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