Ingredients
175g baby capsicums
75g SR 4 Real feta
½ bunch English spinach, finely sliced
olive oil
60g almonds
2 cloves garlic
½ tbsp lemon juice
Salt and pepper
400g pasta
Method
Preheat oven to 200 degrees. Line a flat baking tray with baking paper and place whole baby capsicums, garlic cloves and almonds on it. Drizzle with a little olive oil and roast for 20 minutes. Combine roasted capsicums, garlic, almonds in a small food processor and process until well combined (with a little texture). Add lemon juice, Season well and process for 1 more minute. Cook pasta in salted, rapidly boiling water according to packet instructions. Drain pasta and return to pan. Add finely sliced spinach and capsicum pesto. Divide into four serving dishes and crumble over feta. Serve immediately.
