Serves 4

Ingredients:

2 red peppers, cored and roasted
2 yellow peppers, cored and roasted
2 oz. olive oil
3 shallots, peeled and diced
3 cloves garlic, peeled and crushed
1 bunch fresh spinach, stemmed and washed and roughly cut
1 oz. extra virgin olive oil
salt and pepper
8 oz. dry fettucine noodles
3 oz. Parmesan cheese, freshly grated

Method:

1) Preheat the broiler. Cut sweet peppers in quarters and remove seeds, place face down on a baking tray and cook until lightly blackened. Remove and place in a bowl and cover tightly with Saran wrap to steam off the skins. Allow to cool for 30 minutes. Remove the skins and cut the peppers into thin strips.

2) Fill a large pot with cold water and bring to a boil. Add 1 tbsp. of salt.

3) Heat the olive oil in a heavy bottomed frying pan over a medium-low heat. Add the shallots and garlic and cook gently for 4 to 5 minuets with out coloring. Add the sweet peppers and cook for 2 to 3 minutes. Raise the heat to high, add the spinach and cook until wilted. Remove and set aside.

4) Add the fettucine to the boiling water and cook until al dente. Drain the pasta in a colander, return the pan to a medium heat. Add the pasta to the pan and heat through. Season with salt and pepper to taste. Drizzle with the extra virgin olive oil. Divide into heated bowls and serve with plenty of Parmesan cheese and fresh black pepper.