Blackberry zabaglione
Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert
Roasted pepper linguine with crisp crumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 mixed peppersdeseeded and sliced
- 2 tbsp olive oil
- 2 garlic clovesfinely sliced
- pinch of chilli flakes
- 100g fresh white breadwhizzed to breadcrumbs
- 300g linguine
- 85g green pitted olivehalved
- ½ small pack basiltorn, saving a few small leaves to garnish
- zest ½ lemon
- 25g butter
Nutrition: per serving
- kcal437low
- fat17glow
- saturates5g
- carbs59g
- sugars11g
- fibre4g
- protein13g
- salt1.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
step 2
Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
step 3
Cook the pasta following pack instructions, then drain – reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.
