Recipe

Spaghettini with rocket, pine nuts and sun-dried capsicum

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Spaghettini with rocket, pine nuts and sun-dried capsicum
  • 500 gram spaghettini
  • 270 gram jar sun-dried capsicums
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (80g) toasted pine nuts, chopped coarsely
  • 2 small red thai chillies, seeded, chopped finely
  • 2 clove garlic, crushed
  • 100 gram rocket, shredded finely
  • 1/3 cup (25g) parmesan cheese, grated coarsely

Method

Spaghettini with rocket, pine nuts and sun-dried capsicum
  • 1
    Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 2
    Meanwhile, drain capsicums over small bowl; reserve 1/4 cup of the oil. Coarsely chop 1/2 cup of the capsicum; return remaining capsicum and oil to jar, keep for another use.
  • 3
    Heat reserved oil with olive oil in large saucepan; cook pine nuts, chilli and garlic, stirring, until fragrant. Add pasta, chopped capsicum and rocket; toss until rocket is just wilted.
  • 4
    Serve pasta sprinkled with cheese.

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