The Student Cookbook by Ryland Peters & Small
Author:Ryland Peters & Small
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2013-01-04T05:00:00+00:00
roast peppers stuffed with pasta
These peppers are a vegetable and pasta course in one. They should be luscious and soft, with a wrinkled, browned exterior. The garlicky cherry tomatoes help to keep the pasta moist.
4 yellow or red peppers
50 g very fine spaghetti, broken into pieces
6 tablespoons olive oil
12 ripe cherry tomatoes, quartered
2 garlic cloves, crushed
3 tablespoons chopped fresh basil
50 g pine nuts, chopped
½ teaspoon dried chilli flakes (optional)
75 g grated pecorino or Parmesan
salt and black pepper
a baking dish, lightly greased
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