Name: Roasted baby capsicum & feta pappadelle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 500 gram pappaedelle pasta; 150 gram feta cheese, crumbled; 100 gram baby rocket leaves; 1/2 cup pitted green olives, halved; 1/3 cup pinenuts; 1 lemon, grated zest, juice

Roasted baby capsicum & feta pappadelle

This delicious summer pasta is easy to make

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Ingredients

2 tablespoon olive oil

500 gram pappaedelle pasta

150 gram feta cheese, crumbled

100 gram baby rocket leaves

1/2 cup pitted green olives, halved

1/3 cup pinenuts

1 lemon, grated zest, juice

Method

1.Preheat oven to hot, 200C. Line an oven tray with baking paper.

2.Cut capsicums in half and remove seeds. Place skin-side up on tray and drizzle with the oil. Roast 25-30 minutes until skins are blistered and blackened

3.Transfer capsicums to heat proof bowl. Cover with plastic wrap and cool. Once cool, peel off skins.

4.Cook pasta in a large saucepan of boiling salted water following packet instructions until tender. Drain.

5.In large bowl combine pasta, capsicums and all remaining ingredients, tossing to combine.

if preferred, roasted capsicums can be sliced, or to save time use a jar or prepared char-grilled capsicum, drain and slice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories