recipe. Farfalle with Red Pepper Sauce

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Recipe from: All Recipes co uk
Language: English
Persons: 6
Preparation time: 40 mins
Nutrition: 92.6kcal
Tags: summer


Combine red pepper, stock, oregano, salt and pepper in a 2 litre saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until red pepper is tender.
Stir in tomato purée, vinegar and honey; remove from heat. Purée mixture in a blender or food processor.
Meanwhile, cook pasta as directed on package. Drain.
Mix together pasta, red pepper sauce, peas and parsley.


  • 2 red peppers, chopped
  • 100ml (4 fl oz) chicken stock
  • small handful chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon tomato purée
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 (500g) pack farfalle pasta
  • 175g (6 oz) peas, blanched
  • handful chopped fresh parsley

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