Fettuccini with roasted capsicum and baby spinach & pea salad

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I have been making this pasta for years. As a family we love it and it is one of my fall back recipes, if I’m in a hurry, stumped for idea of what to make for dinner or just don’t really feel like spending to much time in the kitchen this is the dish.

This pasta is full of flavour the sauce is simple but delicious the roasted capsicum is a hit all on its own, but with the addition of the spinach and pea salad you have a complete meal and the flavours complement each other beautifully.

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I always make extra when serving this dish, because everyone wants to take the left overs for lunch the next day, mind you they almost always go back for seconds so sometimes my best intentions for lunches don’t come to be :-).

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RECIPE:

  • 4 red capsicums
  • 3 Tsp olive oil
  • 1 tsp balsamic vinegar
  • 10 basil leaves
  • 1packet fettuccini (or any pasta of your choice)
  • 250g soft feta cheese (I use Danish feta)
  • 150g baby spinach
  • 2 cups frozen or fresh peas cooked and refreshed under cold water

DRESSING

  • juice of 1 lemon
  • 4 Tsp olive oil
  • 1 tsp sea salt

METHOD:

  1. heat a griddle pan over high heat
  2. rub capsicums with a little olive oil, place on griddle pan turning occasionally until skin is blistered and black
  3. place charred capsicums in a bowl covered with cling wrap and leave until cool enough to peel and deseed
  4. place capsicum flesh and any left of juices, vinegar and basil leaves in a food processor, process until smooth, season with salt to taste
  5. Add capsicum puree and olive oil, (depending on the size of your capsicums you may need to add more or less olive oil, what you are looking for is a smooth sauce consistency) to a medium size pan over low heat and keep warm
  6. cook pasta as per packet instructions
  7. meanwhile combine baby spinach, peas and 150g of the feta in a medium bowl
  8. for the dressing combine olive oil, lemon juice and salt , pour over salad and toss to combine

To plate up I like to put the salad on the bottom of the plate, then top with pasta and sauce, then garnish with remaining feta. ENJOY

This recipe is inspired by a recipe in the Marie Claire cook book ‘Kitchen’ by Michele Cranston.

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