Roasted Red Pepper and Pesto Farfalle
with Toasted Pine Nuts
This simple, Italian pasta dish is accompanied by sweet and tangy roasted peppers and garnished with delicately toasted pine nuts for a wonderful depth and texture.
Pre-heat the oven to 180C and bring a pan of water to a boil with a pinch of salt.
Roughly chop the red peppers and place on a baking tray.
Drizzle with olive oil, season with salt and pepper and then place in the oven.
Heat a pan on medium-heat with a small amount of olive oil.
Add the pine nuts to the pan and toast until the brown.
Remove from pan and set aside on a paper towel.
Add the pasta to the now boiling water, turn heat down, and cook until pasta is tender, 8-10 minutes.
When the pasta is cooked, drain.
Remove the now roasted red peppers from the oven.
Add the pasta back to the pan, add pesto, roasted red peppers and ricotta.
Stir all the ingredients into the pasta until evenly coated.
Serve pasta while still warm topped with rocket and grated parmesan.
Grate the parmesan.
Parmesan Cheese, grated
Roasted Red Capsicum, chopped
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