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.

  • Vegetarian
  • Low Calorie
  • Italian
  • 0.0 min

    Pre-heat the oven to 180C and bring a pan of water to a boil with a pinch of salt.

  • 0.5 min

    Roughly chop the red peppers and place on a baking tray.

  • 1.0 min

    Drizzle with olive oil, season with salt and pepper and then place in the oven.

  • 1.5 min

    Heat a pan on medium-heat with a small amount of olive oil.

  • 2.0 min

    Add the pine nuts to the pan and toast until the brown.

  • 3.5 min

    Remove from pan and set aside on a paper towel.

  • 4.0 min

    Add the pasta to the now boiling water, turn heat down, and cook until pasta is tender, 8-10 minutes.

  • 12.5 min

    When the pasta is cooked, drain.

  • 13.0 min

    Remove the now roasted red peppers from the oven.

  • 13.5 min

    Add the pasta back to the pan, add pesto, roasted red peppers and ricotta.

  • 14.0 min

    Stir all the ingredients into the pasta until evenly coated.

  • 14.5 min

    Serve pasta while still warm topped with rocket and grated parmesan.

  • 12.0 min

    Grate the parmesan.

  • Ingredients

    Fresh Rocket

    Basil Pesto

    Fresh Basil

    Parmesan Cheese, grated

    Pine Nuts

    Roasted Red Capsicum, chopped

    Ricotta

    Farfalle

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