SERVES 2
500g baby peppers
2 tbsp good olive oil
sea salt and black pepper
2 tsp balsamic vinegar
BASIL DRESSING
25g basil leaves
½ tsp finely grated lemon zest plus 1 tsp lemon juice
1 small garlic clove peeled
2 tbsp good olive oil
TO SERVE
70g black bean spaghetti (for example, from Holland & Barrett)
1 x 125g burrata torn into pieces
- Preheat the oven to 220C/200C fan/ gas 7. Halve the peppers lengthways, discarding cores and seeds. Arrange in a large roasting pan, drizzle over the oil, season and roast for 30 minutes until golden. Remove and trickle over the balsamic vinegar.
- At the same time, whiz all the ingredients for the basil dressing to a paste in a food processor with a little seasoning. Transfer to a bowl for serving.
- Cook the black bean pasta according to the packet instructions or until just tender. Drain in a colander as thoroughly as possible. Drape the pasta over the peppers in the roasting pan and toss together. Divide among bowls or soup plates and offer the dressing and torn burrata on the side for dolloping and stirring through.