Flavour of the Month

This recipe shows an easy and tasty way to add variety to your weekly menu.  Warm Pasta Salad with Butter Beans and Roasted Capsicum makes a fabulous main meal as it has loads of taste and is great for a quick and easy meal that can be enjoyed in minutes. Not only is it delicious, the combination of colours makes it just so inviting - a guaranteed hit with kids and adults alike.   Enjoy!

Warm Pasta Salad with Butter Beans 
and Roasted Capsicum

Serves 4

Ingredients
3 capsicums, varied colours  (or ½ - 1 cup Roasted Capsicums) 
500g dried pasta e.g. shells, spirals
2 teaspoons olive oil
2 cloves garlic, chopped
1 onion, chopped finely
½ teaspoon red pepper flakes or a dash chilli powder (optional)
2 very ripe tomatoes, diced
300g can white butter beans, drained and rinsed
2 tablespoons chopped parsley (fresh or dried)
2-4 tablespoons grated parmesan cheese
pepper, to taste
2 teaspoons olive oil

Method

Roasted Capsicum
Preheat oven to 200C or grill on high-medium heat.

Cut capsicum in half and remove stalk and seeds.

Place cut side down on an oven tray and bake or grill for 10-15 minutes or until skin blisters, blackens and splits.  

Remove capsicum from oven/ grill and place in a bowl and cover with foil.  Allow to cool slightly before removing skins from capsicum.

Slice capsicum into strips. 

Salad
Prepare pasta according to directions on the packet.

Meanwhile heat oil in a saucepan, add garlic, onion, red pepper flakes and allow to cook gently over medium heat until onions are soft.

Add tomato and beans, stir, and allow to cook for 5 minutes. Stir in half the parsley.

Add the cooked and drained pasta, roasted capsicum, half the cheese and pepper to the bean mix, toss and serve immediately and sprinkle with remaining parsley, cheese and olive oil.

Health Tip

This dish is suitable for lacto and ovo-lacto vegetarians 

Vegetables are a good source of anti-oxidants

Butter beans are a good source of protein