• Fire-Roasted Pepper And Rocket Spaghetti
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Fire-Roasted Pepper And Rocket Spaghetti

Fire-Roasted Pepper And Rocket Spaghetti

  1. 125 g Spaghetti
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 25 g Rocket
  4. 1 tbsp Pitted Green Olives
  5. 1 tbsp Pine Nuts
  6. 1 Each Lemon
  7. 1 Each Green Spring Onions
  8. 10 g Fire Roasted Capsicum
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Carrot
  11. 1 Each Brown Onion
  1. 250 g Spaghetti
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 50 g Rocket
  4. 2 tbsp Pitted Green Olives
  5. 1 tbsp Pine Nuts
  6. 1 Each Lemon
  7. 1 Each Green Spring Onions
  8. 20 g Fire Roasted Capsicum
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Carrot
  11. 1 Each Brown Onion
  1. 375 g Spaghetti
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 75 g Rocket
  4. 3 tbsp Pitted Green Olives
  5. 2 tbsp Pine Nuts
  6. 2 Each Lemon
  7. 2 Each Green Spring Onions
  8. 30 g Fire Roasted Capsicum
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Carrot
  11. 2 Each Brown Onion
  1. 500 g Spaghetti
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 100 g Rocket
  4. 4 tbsp Pitted Green Olives
  5. 2 tbsp Pine Nuts
  6. 2 Each Lemon
  7. 2 Each Green Spring Onions
  8. 40 g Fire Roasted Capsicum
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Carrot
  11. 2 Each Brown Onion
  1. 750 g Spaghetti
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 150 g Rocket
  4. 6 tbsp Pitted Green Olives
  5. 3 tbsp Pine Nuts
  6. 3 Each Lemon
  7. 3 Each Green Spring Onions
  8. 60 g Fire Roasted Capsicum
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 Each Carrot
  11. 3 Each Brown Onion

Prep:

  1. Chop or crush peanuts.
  2. Wash and chop coriander, seperating leaves from stems.
  3. Wash and coarsely grate carrot.
  4. Drain capsicum.
  5. Drain and halve olives.
  6. Wash rocket.
  7. Wash and thinly slice green spring onions.
  8. Pop a large pan of salted water on to boil.

Method:

  1. Cook spaghetti in boiling, salted water for 11-12 minutes until al dente. Drain, reserving a cup of the cooking water, toss with a little olive oil and cover to keep warm.
  2. Add greens of spring onion, capsicum, rocket, and olives to spaghetti. Dress with lemon juice, olive oil and plenty of salt and pepper. Toss well and add a little of the reserved cooking water to make the spaghetti glossy. Transfer to a serving dish. Sprinkle with pine nuts.
  3. Add garlic, coriander stems and curry powder. Stir-fry for 30 seconds, or until fragrant. Add noodles, tomato sauce and soy sauce. Stir-fry until hot.
  4. Meanwhile, place pine nuts in a frying pan over a medium heat. Stir for about 2 minutes, or until light golden. Remove from pan. Add oil, diced onion and the whites of spring onion to the same pan. Stir until softened and aromatic. Add carrot, capsicum and olives and cook for a few minutes.
  5. Serve topped with cucumber, peanuts and coriander leaves.
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