2 red capsicums
1 cup mint leaves
1 cup flat-leaf parsley leaves plus extra to serve
⅓ cup thyme leaves
3 tsp capers
4 cloves garlic
Juice of 1 lemon
½ cup extra virgin olive oil
½ cup pine nuts, toasted
Sea-salt flakes and freshly ground black pepper, to season
½ cup finely grated Parmesan
400 g dried penne
½ cup feta, crumbled
- Put capsicums directly over a medium flame, turning occasionally, until skin is blackened and beginning to blister. Transfer to a large bowl and cover tightly with plastic wrap. Set aside for 10 minutes to cool. Remove stalks, skins and seeds, then slice flesh into strips. Transfer to a second large bowl.
- Put herbs, capers, garlic, lemon juice, olive oil and ½ of the pine nuts in the small bowl of a food processor or jug of a blender and pulse until a coarse paste forms. Transfer to a medium bowl, season with salt and pepper, then fold in grated parmesan.
- Cook penne in a large saucepan of boiling salted water, following pack instructions. Drain and return to saucepan. Add herb paste and sliced capsicum, then gently fold together until well coated.
- Divide into 4 serving bowls and top each with feta, extra parsley leaves and remaining pine nuts. Serve immediately.