Vegetarian Recipes - Penne with Bell Peppers Recipe

  
 

Penne with Bell Peppers Recipe

 

Ingredients

 

Serves 4-6

  • 2 bell peppers/ capsicums (1 red and 1 yellow), seeded, cored, and halved

  • 1 lb/500 g farfalle

  • 10 oz/300 g baby Mozzarellas, diced

  • 7 oz/200 g cherry tomatoes, halved

  • 1 clove garlic, finely chopped

  • 2 tbsp salt-cured capers, rinsed

  • grated zest of 1 lemon

  • 2 sprigs each basil and mint, torn

  • 6 tbsp extra-virgin olive oil

  • salt and freshly ground black pepper to taste

Method:

  1. Turn on the broiler (grill) and broil the bell pepper, turning them often, until the skins are blackened.

  2. Wrap in a brown paper bag or foil for 10 minutes. Take out the bag or foil and remove the skins. Rinse carefully and dry well. Cut into thin strips.

  3. Cook the pasta in a large pot of salted boiling water until al dente.

  4. Mix the Mozzarella, cherry tomatoes, garlic, capers, lemon zest, basil and mint in a large serving bowl. Drizzle with the oil and season with salt and pepper.

  5. Drain the pasta and add to the serving bowl. Toss well and serve.