•  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

  Cook the pasta in a saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain and return to the pan. Place the capsicum, pine nuts, parmesan, garlic, salt, pepper and olive oil in a bowl and stir to combine. Add to the pasta with the ricotta and mint and toss to combine. Serves 2.