Wednesday, 9 May 2012

Roast pepper & spinach linguine


Linguine, 2 bell peppers, 200g spinach, butter, basil, tomatoes, olive oil, vintage cheddar 
Serves: 2 preparation: 20 minutes

I don't know where this myth began that pasta is a heavy dish with rich sauces - this meal is feather light and makes a WONDERFUL pasta salad served cold. The melting soft pepper, fresh spinach and sharp crumbles of cheddar are absolutely delicious but there's really no sauce to speak of, just a  gloss of butter.

1) Slice the tops from the peppers and remove the cores. Remove slices of fruit from between the membranes (discarding these) and slice into strips. Roast in the oven at 200 for 10 minutes, drizzled with olive oil and finish under the grill for 5 minutes or until the skin begins to blacken.

2) Add the linguine to hot, salted water and bring to the boil for about 8 minutes.

3) Finely dice the basil and add, along with the spinach to a wok with a little butter. Stir through until the spinach is just coated, then remove from the heat.

4) Strain the linguine and add to the spinach along with the roast pepper strips and a little grated cheddar. Stir through and serve hot or cold.

Serving suggestion: try adding some roast tomatoes on the vine

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