Categories: April

Ingredients

• 2 red peppers, seeded and thinly sliced
• 2 yellow peppers, seeded and thinly sliced
• 2 garlic cloves, thinly sliced
• 5 tbsp extra-virgin olive oil, plus extra to serve
• 2 tsp fresh thyme leaves
• 2 slices crusty bread, crusts removed
• 50g Parmesan, grated, plus extra to serve
• good handful chopped fresh flatleaf parsley
• zest of 1 lemon
• 250g dried tagliatelle or ribbon pasta

Directions

1. Put the peppers, garlic, olive oil and thyme leaves in the base of a grill pan and grill until tender (about 15-20 minutes), turning them occasionally to prevent scorching.

2. Put the bread in a food processor and whizz until fine crumbs are formed. Place on a baking tray and grill for a couple of minutes until golden – watch that they don’t burn, and turn them occasionally so they’re evenly golden. Cool slightly, then mix with the Parmesan, parsley and lemon zest.

3. Meanwhile, cook the pasta according to packet instructions. Drain and return to the pan. Add the breadcrumb mixture, the peppers and their cooking juices and toss together. Season and serve drizzled with olive oil and grated Parmesan.

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