Roasted Vegetable and Watercress Linguine
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 red onion, chopped
- 30ml/2tbsp olive oil
- 100g/4oz chestnut mushrooms, halved
- 2 courgettes, chopped
- 2 cloves garlic, crushed
- 2 tbsp pine nuts
- 225g/8oz linguine
- 1 (85g) bag watercress
Preheat the oven to 220C/Fan 200C/400F/Gas Mark 7. Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 mins.
Add the mushrooms, courgettes and garlic, toss well and roast for a further 10 mins. Add the pine nuts and return to the oven for a final 5 mins until the pine nuts are golden and the vegetables tender and lightly charred.
Meanwhile, cook the linguine in boiling water for 5 mins or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.