roasted capsicum and ricotta pasta
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roasted capsicum and ricotta pasta
  • 200g spaghetti
  • 150g roasted capsicum (bell peppers), roughly chopped
  • 1 tablespoon pine nuts, toasted and roughly chopped
  • ¼ cup (20g) finely grated parmesan
  • 1 small clove garlic, crushed
  • sea salt and cracked black pepper
  • 2 tablespoons olive oil
  • 100g fresh ricotta, crumbled
  • 1 cup mint leaves