Meals and Courses

Red Pepper, Rocket and Parmesan Pasta Salad

cook 30 mins
Tags: Quick eats
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 4 red peppers, cored, deseeded and cut into wedges
  • 325 g (11 oz) gigli pasta
  • 1 tablespoon white balsamic vinegar
  • 75 g (3 oz) rocket leaves
  • handful of Parmesan cheese shavings
  • salt and pepper
  • Heat 2 tablespoons of the olive oil in a frying pan, add the garlic and chilli and cook for 30 seconds. Add the red peppers and cook over a low heat for 20–25 minutes or until very soft. Leave to cool slightly.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, then rinse under cold running water until warm and drain again. Tip into a serving dish.
  • Toss through the remaining oil, balsamic vinegar, rocket and the red peppers with all their cooking juices and season. Serve scattered with the Parmesan.
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