Penne with Char-grilled Peppers

Ingredients

2 large red peppers
375g penne
2 tablespoons olive oil
2 cloves garlic, crushed
80g toasted pine nuts
2 small red chillies chopped finely
60ml lemon juice
100g baby rocket leaves
100g feta cheese, crumbled 

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves 4

Method

Cut peppers in quarters; discard seeds and membranes. Roast under grill or in very hot oven, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin then slice thinly.

Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile heat oil in large frying pan; cook garlic, nuts and chilli, stirring, about 2 minutes or until fragrant. Add peppers and juice; stir until hot.

Place pasta and pepper mixture in large bowl with rocket and cheese; toss gently to combine.

Per serving: 30.5g total fat (6.2g saturated fat); 2755kJ (659 cal); 74.4g carbohydrate; 21g protein; 8.2g fibre