Name: Rigatoni with cherry tomatoes, yellow peppers and baby peas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 large yellow capsicums; 2 tablespoon extra virgin olive oil; 250 gram cherry tomatoes, halved; 400 gram rigatoni (or any short, tubular pasta); 1 cup frozen baby peas; 2 tablespoon lemon-infused olive oil; 1 clove garlic, finely crushed; 20 or so small basil leaves; freshly grated parmesan, for serving

Ingredients

2 large yellow capsicums

2 tablespoon extra virgin olive oil

250 gram cherry tomatoes, halved

400 gram rigatoni (or any short, tubular pasta)

1 cup frozen baby peas

2 tablespoon lemon-infused olive oil

1 clove garlic, finely crushed

20 or so small basil leaves

freshly grated parmesan, for serving

Method

1.Halve capsicums, remove cores and seeds and dice. Put in a large frying pan with extra virgin olive oil and cook gently for 15-20 minutes until beautifully soft (they should not brown).

2.Squish capsicum to the side of the pan, increase heat and add cherry tomatoes, cut-side down, and cook for 5 minutes, just until softening.

3.Cook pasta in gently boiling, well-salted water until al dente. Put peas in a sieve and rinse off ice crystals under hot water. Cook peas in a saucepan of boiling, salted water for about 7 minutes until tender. Drain.

4.Have ready the lemon oil mixed in a large bowl with the garlic. Chop basil and add. Drain pasta and toss with lemon oil. Pour on contents of frying pan, scraping in all the oil. Add peas and toss everything gently together. Serve immediately with parmesan.

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Ingredients

Method

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