Spaghetti with Bell Peppers and Pine Nuts
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Servings:
3
Ingredients
3
1.0
red bell peppers
3
1.0
yellow bell peppers
3
1.0
cloves
garlic
3
1.0
medium red chillies
100
33.333333333333336
g
pine nuts
500
166.66666666666666
g
spaghetti
10
3.3333333333333335
tbsp
olive oil
1
0.3333333333333333
bunch
basil
None
balsamic vinegar
None
salt
None
pepper
3
1.0
red bell peppers
3
1.0
yellow bell peppers
Quarter
and
deseed
the
peppers
and
place
skin-side
up
on
a
baking
sheet.
Grill
under
the
broiler
until
the
skin
blackens
and
blisters.
Transfer
to
a
freezer
bag
and
leave
to
cool.
Peel
the
peppers
and
cut
into
2-3
cm
pieces.
3
1.0
cloves garlic
Peel
and
finely
dice
the
garlic.
3
1.0
medium red chillies
Halve
the
chillies
lengthways,
deseed
and
finely
dice.
100
33.333333333333336
g pine nuts
Toast
in
a
dry
pan
and
set
aside.
500
166.66666666666666
g spaghetti
Cook
in
plenty
of
salted
water
until
al
dente,
drain
and
keep
warm.
10
3.3333333333333335
tbsp olive oil
None
balsamic vinegar
None
salt
None
pepper
garlic
chilli
grilled peppers
pine nuts
spaghetti
Heat
2
tbsp
of
the
oil
in
a
pan.
Gently
sauté
the
garlic
and
chilli
over
low
heat
for
about
1
minute
without
letting
them
colour.
Add
the
peppers,
pine
nuts,
balsamic
vinegar
and
remaining
oil
and
warm
through.
Toss
with
the
hot
spaghetti
in
a
warmed
bowl
and
season
with
salt
and
pepper.
1
0.3333333333333333
bunch basil
Tear
the
basil
leaves
into
rough
strips
and
carefully
fold
in.