Ingredients:
625 g spinach ravioli
60 ml olive oil ( make up with oil from the capsicum)
50 g pine nuts
150 g sun-dried tomatoes, thinly sliced
1 (270 g) jars roasted red capsicums, drained and thinly sliced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
30 ml balsamic vinegar
30 g shaved parmesan cheese
Directions:
Cook the pasta following directions until cooked, al dente.
Heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden.
Remove.
Add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar.
Stir until combined and heated through, then remove from the heat and season with salt and pepper.
Stir in the pine nuts.
Divide the pasta between 4 bowls and spoon the sauce over.
Sprinkle with Parmesan and serve at once.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.