Roast Pepper And Parmesan Pasta
1 small red (or green or yellow, it doesn’t really matter) pepper*
25g Parmesan cheese
2 tbsp Extra virgin olive oil
Your favourite pasta
Black pepper to taste
A few leaves of fresh basil, torn into little pieces (or 1/2 tsp dried)
*That’s a “bell pepper”, for the Americans.
Preparation:
1. Cut the pepper into quarters (and remove the seeds, etc), and place under a hot grill (Note to Americans: I think you call this a ‘broiler’. It has a heating element at the top and you place the food to be cooked underneath it on a metal tray). Cook until the top is starting to go black and turn over to do the same to the other side.
2. When the pepper is nice and cooked but not too burnt (don’t worry if it does burn, it still tastes good), remove from the grill and slice into diamond shapes roughly an inch long.
3. Cook your favourite pasta (I like stuffed pasta (tortellini), but this would also work well with penne) according to the instructions and drain.
4. Add the olive oil, black pepper, basil, cooked pepper, and grated parmesan to the pasta, and stir over a very low heat until the cheese has melted and everything is heated through.
5. Serve!
