Orecchiette with roasted capsicum and artichokes

Orecchiette with roasted capsicum and artichokes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    bunch parsley, wash and picked

  • 2

    cloves garlic, chopped

  • 80

    ml olive oil

  • 4

    cups dried orrechiette

  • 300g jar roasted red capsicum

  • 350g jar marinated artichokes, drained

  • 1

    lemon, zested and juiced

  • 1

    cup cottage cheese

  • 80

    g parmesan, finely grated

  • cup pine nuts, toasted


1. To make parsley dressing, place parsley, garlic, olive oil and a pinch of salt in food processor, blitz until finely chopped. Set aside. 2. Put a large pot of water on to boil. Cook orrechiette in salted water until al dente. 3. Slice capsicum thinly; quarter artichokes. Heat 1 tsp of olive oil in a large, heavy based frypan; cook capsicum and artichokes for 1 minute. 4. Strain orrechiette, add to frypan with a few drops of hot water. Add parsley dressing, lemon zest and juice. Toss to stir well. Finish pasta with cottage cheese, parmesan, salt and pepper, then toss quickly in the pan. Divide pasta between four large bowls. Serve sprinkled with toasted pine nuts.


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