Ingredients
- 350 grams mini capsicums (2 x 175 gram punnets vine-sweet mini capsicums specified)
- 2 tablespoon olive oil
- 500 grams pappaedelle pasta
- 150 grams feta cheese, crumbled
- 100 grams baby rocket leaves
- 1/2 cup green olives, pitted and halved
- 1/3 cup pinenuts
- 1 lemon, grated zest and juice
How to Make
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Step 1: Preheat oven to hot, 200C and line an oven tray with baking paper.
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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
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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).
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Step 4: Cook pasta in a large saucepan of boiling salted water following packet instructions until tender and drain.
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Step 5: In large bowl combine pasta, capsicums and all remaining ingredients, tossing to combine.
We hope you enjoy this recipe!
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