Summer is coming! New season’s greetings. The temperature is heating up and a really warm hearty meal will bring you to a sweat, which isn’t cute. So we are now lightening things up with a spring summer pasta dish that can bring the sun back any day of the week. This recipe is an inspiration from Nigel Slater, one of my favourite British TV Chefs. Enjoy and if you do try this recipe let me know how it goes!
1 Large Sweet Banana Red Pepper
Fresh Basil, 70g
Pasta Shells, 150g
Rapeseed oil, 100g
2 Garlic Cloves
200g of Cherry Tomatoes
Fresh Spinach, 100g
3 Spring onions
Pre-Heat the oven to 200 degrees C / Gas Mark 6
Cut the sweet red banana peppers in half and place in a roasting tin. Inside skin facing upwards
Half the cherry tomatoes and place in the peppers and around the whole roasting tin
In a blender mix the basil (save some of the basil to dress at the end), garlic, lime and 20g of the rapeseed oil till all has liquefied.
Drizzle all 80g of the rapeseed oil all around the roasting tin and some in the red peppers
Season with salt and black pepper
Pour the basil and garlic sauce on the peppers and place in the oven, till the peppers have darkened around the edges. This will take roughly 20 minutes.
While that is roasting, cook the pasta shells. Ensuring you follow the packet instructions.
Move the peppers out of the roasting tray once done. Leaving the oil sauce at the bottom of the tray
Get the cooked pasta and mix in the sauce in the roasting tray, till all the pasta is well coated. Cut up the spring onion and add to the pasta, alongside the spinach.
First plate up the pasta, place the pepper on top and tomatoes around the plate, serve hot.
High in protein: 18g per serving
Good source of fibre
Low in saturated fats