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
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.
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.
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.
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).