Step 1Pre-heat oven to 160°C/325°F/Gas Mark 3.
Step 2Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
Step 3Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
Step 4Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
Step 5Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
Step 6Season to taste and finish with fresh basil.
- 200 g Country Range Pasta Spirals
- 50 g Country Range Sundried Tomatoes
- 50 g feta cheese, chopped
- 1 red pepper
- Country Range Extra Virgin Olive Oil
- sprig of fresh rosemary
- 1 clove of garlic
- 10 g parmesan cheese
- 50 ml Country Range Pesto
- salt and pepper, to season
- fresh basil, to garnish
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