This is a really tasty and quick mid week meal.
Ingredients – serves 2
- approximately 100g of your preferred pasta (linguini or spaghetti is best)
- 2 bell peppers (any colour)
- 1 lrg clove of garlic crushed
- 1 sm green or red chilli, seeds retained if you like the heat and finely chopped
- 3-4 tbsp creme fraiche
- a handful of flat leaf parsley washed and roughly chopped
- grated parmesan to serve
- salt and pepper
- rapeseed oil for cooking
Method
- Firstly roast the skins off the peppers by cutting them into quarters length ways and placing them under a hot grill for around ten minutes or so until the skins are charred. Leave to one side to cool.
- Cook the pasta as per the instructions on the pack and get the parsley and parmesan ready for serving.
- Once the peppers have cooled enough to handle peel off the burnt skins and discard, and slice the them finely.
- In a wok or large non stick pan heat a generous splash of oil and add the peppers, chilli and garlic and fry on a medium heat for a few minutes.
- Add the drained cooked pasta to the wok and stir until coated and then add the creme fraiche and salt to taste.
- Warm through then serve in two bowls, sprinkle with the parmesan and parsley and cracked black pepper.
- I usually drizzle a small amount of extra virgin or rapeseed oil just before serving.
