Name: Spaghettini with rocket, pine nuts and sun-dried capsicum
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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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