Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
BBQ Aubergine and Pepper, Olive and Caper Conchigliette
Everything goes on the barbecue, then straight into the bowl the marinade came from. Olives, capers and white balsamic sharpen it up while the pasta is still warm.
Caitlin Fitzpatrick
Feeds: 4-6
30 minutes
Ingredients
- 450g Northern Pasta Co Conchigliette
-
2 aubergines, cut into 1cm slices
-
2 red peppers, cut into 3cm pieces
-
1 courgette, cut into 2cm chunks
-
200g halloumi, cut into 1cm slices
-
1 tbsp olive oil
-
2 garlic cloves, finely chopped
-
1 tbsp finely chopped fresh rosemary
-
2 tbsp green olives, roughly chopped
-
1 tbsp capers
-
1 tbsp white balsamic or white wine vinegar
-
30g fresh basil, leaves picked
Conchigliette
From: £4.95
Method
1
Add the aubergines, peppers, courgettes, halloumi, oil, garlic, rosemary and plenty of salt and pepper to a large bowl and give it a good mix. Fire up the BBQ.
2
Meanwhile, put a large pan of salted water on to boil, cook the conchigliette for 7-8 minutes until al dente.
3
Once the BBQ is ready, add the aubergines, peppers and halloumi and turn regularly until cooked through and charred.
4
Drain the pasta and add to the large bowl the marinade was in, along with the olives, capers and vinegar. Once cooked, stir through the peppers, aubergine, courgettes and halloumi and finish with the fresh basil.
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