Roasted Capsicum (Red Peppers) & Ricotta Pasta

Ingredients

• 7 ounces
• weight Whole Wheat Pasta
• 5-13 ounces
• weight Roasted Capsicum
• Roughly Chopped
• 2 whole Small Cloves Garlic
• Minced
• Sea Salt And Cracked Black Pepper
• 2 Tablespoons Tablespoons Olive Oil
• 3-58 ounces
• weight Fresh Ricotta
• 1/2 cups Basil Leaves
• 1/4 cups Cup Pine Nuts
• Toasted

Instructions

1. Cook the pasta in a saucepan of salted, boiling water for 10 to 12 minutes or until al dente.
2. Drain and return to the pan to keep warm.
3. Place the capsicum, garlic, salt, pepper and olive oil in a large bowl and stir to combine.
4. Add the pasta with the ricotta and basil and toss to combine.
5. Garnish with pine nuts.
6. Serve.
7. Eat.