This is a delicious and very simple dish as a vegetarian main course, or as a warm salad with your BBQ.


350g pasta

2 red peppers

Olive oil

100g Knockdrinna salad cheese

Coarse sea salt

Freshly ground pepper


Preheat the oven to 180 degrees. Rub the peppers with olive oil and sprinkle with the sea salt and black pepper. Put in the oven and roast for 15-20 minutes. Remove from the oven and leave to rest. Meanwhile cook pasta until al dente and drain well.

Over the roasting dish, remove skins and seeds from the peppers, being careful to retain any juices. Chop the peppers roughly and mix with any juices in the pan and add to the warm pasta. Crumble the salad cheese into the pasta, season with salt and pepper and serve.

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