Butter bean & chilli tomato salad
Superhealthy, counts as 2 of 5-a-day
Sweet pepper pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g trompetti or fusilli pasta
- 2 tsp olive oil
- large onionroughly chopped
- 2 plump garlic clovescrushed
- 375g pickled cherry peppersor sliced peppers from a jar
- 85g packet rocketor watercress, roughly torn
Nutrition: per serving
- kcal375
- fat42g
- saturates1g
- carbs77g
- sugars0g
- fibre6g
- protein13g
- salt0glow
Method
step 1
Cook the pasta according to pack instructions.
step 2
Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
step 3
Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.
