Guest guest Posted February 19, 2003 Report Share Posted February 19, 2003 Sweet pepper pasta serves 4 350g/12oz fusilli or trompetti pasta 2 tsp olive oil 1 large onion, roughly chopped 2 garlic cloves, crushed 375g jar mild peppadew sweet cherry peppers 85g packet rocket or watercress, roughly torn Cook pasta. Meanwhile, heat oil in large pan and fry onion over medium heat for 5-6 minutes. Stir in garlic and cook for further 2-3 minutes. Drain peppers, reserving their juice, and stir peppers into the onion. Cook for 2-3 minutes to heat through. Blitz the mixture in a food processor, with 75ml/2 and a half fl oz reserved juice from the peppers and 75ml/2 and a half fl oz cooking liquid from the pasta, to make a chunky sauce. Drain pasta and return to the pan. Add pepper mixture and season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt. Per serving 375 kcal, 13g protein, 77g carbs, 4g fat, 1g saturated fat, 6g fibre, no added sugar, trace salt. Quote Link to comment Share on other sites More sharing options...
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