Pasta, Noodles and Rice Recipes - Spaghetti with Roasted Peppers and Coriander and Chili Pesto Recipe

Ingredients

Serve 6

• 3 mixed red and yellow peppers

• 500 g/1 lb spaghetti or fettuccine

• 50 g/2 oz butter, diced

Coriander and chili pesto:

• 50 g/2 oz coriander leaves, roughly chopped

• 1 chili, deseeded and roughly chopped

• 2 garlic cloves, crushed

• 2 tablespoons pine nuts

• finely grated rind of 1 lime

• 1 teaspoon salt

• 8 tablespoons olive oil

• 50 g/2 oz Parmesan cheese, freshly grated

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Method:

1. Roast the peppers in a preheated oven, 220°C (425°F), Gas Mark 7, until the skins blister and blacken on all sides.

2. Put them in a polythene bag until they are cool, then remove the skins, core and seeds, and chop the flesh into 1 cm/1/2 inch dice.

3. To make the pesto, put the coriander and chili in a blender or food processor with the garlic, pine nuts, lime rind and salt.

4. Puree until smooth, gradually adding the olive oil. Transfer to a bowl and mix with the Parmesan.

5. Cook the pasta until al dente. Drain and toss with the peppers, sauce and butter. Serve immediately.