serves 4
ingredients
50g/2oz butter, melted
2 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon finely grated
lemon zest
1 small red pepper, seeded and cut
into thin strips
1 small green pepper, seeded and
cut into thin strips
100g/4oz button mushrooms,
halved
8 cherry tomatoes, halved
350g/12oz dried farfalle
salt and ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. In a small bowl, mix
half the butter with the parsley and lemon zest. Set aside.
• Brush the remaining butter over the peppers and arrange, in a single
layer, on a baking tray. Cook in the oven for 10 minutes. Add the
mushrooms and tomatoes, and cook for a further 5 minutes.
• Meanwhile, cook the pasta in lightly salted boiling water until al dente
and drain. Toss the pasta with the roasted vegetables and the herb
mixture. Season with salt and pepper, and serve immediately.
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