Spaghettini with rocket, pine nuts and sun-dried capsicum
Sep 30, 1974 2:00pm- 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
- 1Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
- 2Meanwhile, 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.
- 3Heat 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.
- 4Serve pasta sprinkled with cheese.