Ingredients:
Serves 4-6
1 each red, yellow and orange pepper
1 garlic clove, crushed
30 ml/2 tbsp capers
30 ml/2 tbsp raisins
5 ml/1 tsp wholegrain mustard
Grated rind and juice of 1 lime
5 ml/1 tsp runny honey
30 ml/2 tbsp chopped fresh coriander
225 g/8 oz pasta bows
Salt and freshly ground black pepper
Shavings of Parmesan cheese, to serve (optional)
1-Quarter the peppers and remove the stalks and seeds. Put into boiling water and cook for 10-15
minutes, until tender. Drain and rinse under cold water. Peel away the skins and seeds and cut the
flesh lengthways into strips.
2-Put the garlic, capers, raisins, mustard, lime rind and juice, honey and coriander into a bowl.
Season with salt and pepper and whisk together.
3-Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender. Drain
thoroughly.
4-Return the pasta to the pan, add the peppers and dressing. Heat gently and toss to mix. Transfer
to a warm serving bowl. Serve with a few shavings of Parmesan cheese, if using.