PASTA WITH PEPPERS, OLIVES, TOMATOES AND STILTON
Description
Pasta is such a great staple. It mops up bits of vegetables in the fridge, soaks up bits of cheese you need to use up and if you have those left over olives and sun dried tomatoes, well all the better. This was Christmas leftovers heaven! And so satisfying to use of everything and get a perfect meal. So much so, Ill be making this with fresh ingredients again!!
The sweetness of the peppers and tomatoes married so well with the saltiness of olives and the creamy, nutty flavour of stilton. I used up some bacon bits too, but of course you can omit that and keep it veggie. And did I mention the pesto that needed using up? In it went!
Options: you can add other vegetables like mushrooms, courgettes or peas...there was a small bowl leftover and my mister just added boiled peas to it and loved it.
Ingredients
Instructions
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Prep your veg, then set the pasta to boil according to instructions.
You can make this in the time the pasta is cooked according to packet instructions (10-12 mins)
You will need a heavy bottom pan for this so that you can caramelise the veg a little and the flavours are released.
Start with heating the olive oil, add the onion and sautee till lightly browned. Add the bacon bits and sautee for a min.
Add the peppers and stir till they are tender.
Add the tomatoes and garlic and let them cook for a min.
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Then add the pesto and the olives and mix everything.
Add the blue cheese and half the parsley just before you drain the pasta.
Reserve a little liquid from the pasta and add a couple of tablespoons to this to loosen it all up.
Check for salt and pepper and add to taste. I like plenty of black pepper. The bacon and cheese will be salty so allow for that.
Now mix in the pasta and ensure it is all coated. Squeeze the lemon juice on top, sprinkle with remaining parsley and serve!
Isn't this one pan meal utterly satisfying?
