October 30th, 2012
Recipe by Donna Dooher Photography by Colin Faulkner Food styling by Claire Stubbs
Cook pasta according to package directions.
Meanwhile heat oil and butter in a skillet over medium heat. Add garlic and anchovies, reduce heat and cook for 1 minute.
Using a food processor, pureé roasted peppers, anchovy mixture, lemon juice and salt until smooth. Heat and serve over cooked pasta.
Nutrients per serving (with 85 g pasta): 457 calories, 14 g fat, 15 g protein, 67 g carbs, 4 g fibre. Excellent source of vitamins A and C.