Farfalle with Red Capsicum Sauce

    Farfalle with Red Capsicum Sauce

    7saves
    40min


    81 people made this

    You can make this fresh-tasting dish anytime of the year, but it is especially good in summer with garden fresh peas and parsley.

    Ingredients
    Serves: 4 

    • 2 red capsicums, deseeded and chopped
    • 1/2 cup chicken stock
    • small handful chopped fresh oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon tomato paste
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon honey
    • 250g farfalle pasta
    • 185g shelled peas, blanched
    • handful chopped fresh parsley

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine capsicum, stock, oregano, salt and pepper in a 2 litre saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until capsicum is tender.
    2. Stir in tomato paste, vinegar and honey and then remove from heat. Purée mixture in a blender or food processor.
    3. Meanwhile, cook farfalle as directed on packet. Drain.
    4. Mix together pasta with sauce, peas and parsley.

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    Reviews (5)

    by
    0

    Altered ingredient amounts. This was tasty & healthy! I added garlic, more honey, garlic & of course crushed chillies. I hate peas so omitted them and it was superb! - 21 Jul 2008

    by
    0

    Used different ingredients. Wonderful sauce, I added some raosted red peppers to the sauce and it worked out perfectly. My 5 and 2 year old sons and husband who all hate peppers ate this sauce without any problems. - 21 Jul 2008

    by
    0

    This was pretty good.It had a sweet taste to it. My husband liked it and it is low fat. - 21 Jul 2008

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