| |
|
|
|
| |
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:
-
Turn on the broiler (grill) and
broil the bell pepper, turning them often, until the
skins are blackened.
-
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.
-
Cook the pasta in a large pot
of salted boiling water until al dente.
-
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.
-
Drain the pasta and add to the
serving bowl. Toss well and serve.
|
|
|
|
|
|
|
|
|
