Roasted pepper linguine with crisp crumbs

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less healthy recipes mains pasta roasted pepper pasta vegetarian vitamin c

N/A

Source

Ingredients

4 mixed peppers , deseeded and sliced

2 tbsp olive oil

2 garlic cloves , finely sliced

pinch of chilli flakes

100g fresh white bread , whizzed to breadcrumbs

300g linguine

85g green pitted olive , halved

½ small pack basil , torn, saving a few small leaves to garnish

zest ½ lemon

25g butter

Method

Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.

Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.

Cook the pasta following pack instructions, then drain – reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.