Pasta With Roast Peppers And Breadcrumbs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 red peppers, seeded and thinly sliced
• 2 yellow peppers, seeded and thinly sliced
• 2 cloves garlic, thinly sliced
• 5 tablespoons extra virgin olive oil, plus extra to serve
• 2 teaspoons fresh thyme leaves
• 2 slices crusty bread, crusts removed
• 50 g parmesan cheese, grated,plus extra to serve
• 1 cup fresh flat leaf parsley, chopped (a good handful)
• 1 lemon, zest of
• 250 g dried tagliatelle pasta noodles or 250 g ribbon pasta

Recipe

• 1 put the peppers, garlic, olive oil and thyme leaves in the base of a grill pan and grill until tender (about 15 to 20 minutes), turning them occasionally to prevent scorching.
• 2 put the bread in a food processor and whizz until fine crumbs are formed.
• 3 place on a baking tray and grill for a ocuple of minutes until golden-watch that they don't burn, and turn them occasionally so they're evenly golden.
• 4 cool slightly, then mix with the parmesan, parsley and lemon zest.
• 5 meanwhile cook the pasta according to packet instructions.
• 6 drain and return to the pan.
• 7 add the breadcrumb mixture, the peppers and their cooking juices and toss together.
• 8 season and serve drizzled with olive oil and grated parmesan.