Quick and easy orecchiette recipe - perfect mid-week dinner idea.
Ingredients
100g Western Star Original Butter
2 cloves garlic, crushed
2 tablespoons pine nuts
250g small button mushrooms, quartered
2 tablespoons baby capers
250g roasted red capsicum (2 large capsicums), cut into thick strips
1/4 cup flat leaf parsley, chopped
350g orecchiette* pasta, cooked in salted water until al dente, kept warm
1/2 cup Perfect Italiano Parmesan, finely grated
Salt and freshly ground black pepper
Perfect Italiano Parmesan, shaved, for serving
Method
Melt butter in a large heavy based frypan. Add garlic, pine nuts and mushrooms cook until golden and softened. Stir in capers, capsicum and parsley, heat through
Pour freshly cooked pasta and grated parmesan into butter sauce, season to taste and toss over low heat for 2 minutes until cheese is melted and pasta is lightly coated in sauce
Serve immediately with lashings of shaved parmesan
Tips & Hints
Roasting Capsicums: Spray whole capsicums with olive oil and place on a baking paper lined tray. Bake at 180C for 40 minutes, turning every 10 minutes, until skins are blistered and blackened and capsicums are soft. Wrap capsicums tightly in foil and cool. Peel off skin, remove membrane and seeds and store refrigerated for up to 5 days, or until required
