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Balsamic pepper, olive and ricotta pasta
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1 pack 3 essential Waitrose Mixed Peppers, thickly sliced
1 tbsp essential Waitrose Olive Oil
2 tbsp essential Waitrose Balsamic Vinegar
1 x ½ x 500g pack essential Waitrose Cherry Tomatoes, halved
50g Waitrose Stuffed Green Olives with Garlic, sliced
300g essential Waitrose Fusilli dried pasta
250g tub essential Waitrose Italian Ricotta
1. Preheat the oven to 220ºC, gas mark 7. Place the peppers on a baking tray and toss in the oil and vinegar. Roast for 10 minutes, then stir in the tomatoes and olives and roast for 5 minutes.
2. Meanwhile, cook the pasta in boiling water for 11 minutes until tender, then drain and return to the pan.
3. Stir the ricotta into the pasta followed by the roasted pepper mixture. Season to taste.
Typical values per serving:
This recipe was first published in March 2013.
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