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Rigatoni with Mixed Peppers & Coriander & Goat’s Cheese Pesto
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 1997
For an all-green version of this colourful pasta dish, you could substitute courgettes, leeks and broccoli for the peppers.
Ingredients
4 1 1 1
Method
Halve and deseed the peppers, then cut them into strips 5mm (¼ in) wide. Heat the butter and oil in a frying pan, add the pepper strips and cook gently for 10-15 minutes. If they begin to stick to the pan, add a little water. When the peppers are tender, stir in the sugar and some salt and pepper to taste.
Cook the rigatoni in a large pan of boiling salted water until al dente, t
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