Roasted Pepper Rigatoni - cooking recipe

Ingredients

1 None medium red pepper, cut lengthwise into quarters, deseeded
1 None medium yellow pepper, cut lengthwise into quarters, deseeded
12.5 oz rigatoni
1/4 cup grated Parmesan cheese
4 oz pitted green olives, sliced
1 tbsp olive oil
2 tbsp lemon juice
3 tbsp chopped fresh flat-leaf parsley leaves
None None shaved Parmesan cheese, to serve

Preparation

Preheat broiler. Line a baking tray with foil.
Place peppers, skin-side up, on prepared tray. Broil for 4-5 mins, or until skin blisters and blackens. Transfer to a bowl and cover with plastic wrap. Set aside for 5 mins then peel and slice.
Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until al dente. Drain and return to pan.
Add peppers, grated Parmesan, olives, olive oil, lemon juice and parsley to pasta and toss to combine. Distribute between serving bowls. Serve immediately topped with shaved Parmesan.