Grilled capsicum pasta
Ingredients
• 2 red capsicums
• 1 cup mint leaves
• 1 cup flat-leaf parsley leaves
• 1⁄3 cup thyme leaves
• 3 tsp capers
• 4 cloves garlic
• Juice of 1 lemon
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup pine nuts, toasted
• Sea-salt flakes and freshly ground black pepper, to season
• 1⁄2 cup finely grated parmesan
• 400g dried penne
• 1⁄2 cup feta, crumbled, to serve
• Extra flat-leaf parsley leaves, to garnish
Method
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Put capsicums directly over a medium flame, turning occasionally, until skin is blackened and beginning to blister. Transfer to a large bowl and cover tightly with plastic wrap. Set aside for 10 minutes. Remove stalks, skins and seeds, then slice flesh into strips and put in another large bowl.
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Put mint, parsley, thyme, capers, garlic, lemon juice, olive oil and 1⁄2 of the pine nuts in the small bowl of a food processor or jug of a blender and pulse until a coarse paste forms. Transfer to a medium bowl, season, then fold in grated parmesan.
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Cook penne in a large saucepan of boiling salted water following packet instructions. Drain and return to saucepan. Add herb paste and sliced capsicums, then gently fold together until pasta is well coated.
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Divide pasta among 4 serving bowls. Top with feta and serve garnished with extra parsley leaves and remaining pine nuts.
Cooks' tip: You can swap the penne for any other hollow pasta, such as rigatoni or conchigliette (seashells).
