2Red Sweet Peppers deseeded and sliced in strips. If they are long, halve them
A bunch of spring onionssliced
1Onionsliced in thinly
4clovesGarlicchopped
4tbspOlive Oilextra virgin
Pasta of your choice
1tspCumingrounded (if it is whole cumin, grind it until fine with a pestle. Just to get the flavor going)
Instructions
Cook your pasta as per instructions on the packet
Rince and mix through the Cumin
Set aside
Place all the sliced and chopped vegetables in an oven-proof tray.
Cover with 4 tablespoons of olive oil and make sure all is covered well
Place under the grill for 6 to 7 min
Keep on watching it to ensure it is not burning
After 6 minutes, take out, add 2 tablespoons of pesto and mix through
Place back in the oven and grill for another 10 min, keep mixing this while under the grill
When peppers are roasted, take out and mix through the pasta and the rest of the pesto
Crumb the feta cheese into the pasta and mix well
Notes
Chefs Tips:
DO NOT…I repeat…DO NOT overcook your pasta! Your pasta should be Al dente – which means firm but cooked. And while there are many extravagant ways to test this (like throwing pasta at your walls) it’s easier to taste it. Take a piece and if you can break it on the roof of your mouth with your tongue it's done.