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Ingredients
- 50g/2oz butter, melted
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon finely grated lemon zest
- 1 small red pepper, seeded and cut into thin strips
- 1 small green pepper, seeded and cut into thin strips
- 100g/4oz button mushrooms, halved
- 8 cherry tomatoes, halved
- 350g/12oz dried farfalle
- salt and ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6. In a small bowl, mix
half the butter with the parsley and lemon zest. Set aside. - Brush the remaining butter over the peppers and arrange, in a single
layer, on a baking tray. Cook in the oven for 10 minutes. Add the
mushrooms and tomatoes, and cook for a further 5 minutes. - Meanwhile, cook the pasta in lightly salted boiling water until al dente
and drain. Toss the pasta with the roasted vegetables and the herb
mixture. Season with salt and pepper, and serve immediately
