Roasted Baby Capsicum & Fetta Pappardelle

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (354.7 g)
  • Calories 999.2
  • Total Fat - 30.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 47.3 mg
  • Sodium - 593.9 mg
  • Total Carbohydrate - 161.1 g
  • Dietary Fiber - 20.8 g
  • Sugars - 33.2 g
  • Protein - 24.9 g
  • Calcium - 418 mg
  • Iron - 3 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to hot, 200C and line an oven tray with baking paper.

Step 2

Cut capsicums in half and remove seeds and then place skin-side up on tray and drizzle with the oil and roast 25-30 minutes until skins are blistered and blackened

Step 3

Transfer capsicums to heat proof bowl and cover with plastic wrap and cool and once cool, peel off skins (you could also use paper towel to wipe the blistered skin but DO NOT wash under water).

Step 4

Cook pasta in a large saucepan of boiling salted water following packet instructions until tender and drain.

Step 5

In large bowl combine pasta, capsicums and all remaining ingredients, tossing to combine.

Tips & Variations


No special items needed.

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