Pasta is available in many colours, such as green, red and yellow. Green pasta gets its colour either from basil or spinach leaves.
Raw capsicums (bell peppers) are rich in vitamin C. Red ones contain the highest amount. Store in a cool, dark place and use within a few days. The vitamin content declines the longer that the capsicums are kept.
1. Cook 500 g (1 lb) farfalle (bow-tie pasta) as for main recipe. Leave to cool. Roast 6 red capsicums (bell peppers) in a preheated 250°C/500°F oven until skin blisters. Remove from oven, cover with a wet kitchen towel and leave 5 minutes. Peel off skin. Cut capsicums into small pieces.
2. Whisk 4 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard and 1 clove garlic, finely chopped, until combined. Add salt and pepper to taste. Mix all ingredients in a serving bowl. Sprinkle with finely chopped fresh parsley.