Ingredients:
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 lemons, zest of
250 g dried tagliatelle pasta noodles or 250 g ribbon pasta
Directions:
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.
Put the bread in a food processor and whizz until fine crumbs are formed.
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.
Cool slightly, then mix with the Parmesan, parsley and lemon zest.
Meanwhile cook the pasta according to packet instructions.
Drain and return to the pan.
Add the breadcrumb mixture, the peppers and their cooking juices and toss together.
Season and serve drizzled with olive oil and grated Parmesan.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.