Always cut the stalk ends from peppers and discard the mid-ribs and seeds.
ingredients
serves 4
2 yellow peppers, halved
1/4 cup low fat soft goat's cheese
1/2 cup low fat fromage blanc
salt and black pepper
5 cups campanelle pasta
1/4 cup flaked almonds, toasted, to serve
method
1. Preheat the grill. Place the yellow pepper halves under the grill until charred and blistered. Place in a plastic bag to cool. Peel and remove the seeds.
2. Place the pepper flesh in a food processor or blender with the goat's cheese and fromage blanc. Process until smooth. Season with salt and lots of black pepper.
3. Cook the pasta following the manufacturer's instructions until al dente. Drain well.
4. Toss with the sauce and serve the dish sprinkled with the toasted flaked almonds.ed.
