- 1 red pepper
- 1 yellow pepper
- 1 fennel bulb
- A handful of rosemary, leaves only
- 75g gnocchetti pasta
- 1 garlic clove
- 1 lemon
- 50g rocket
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Medium pan with a lid
- Large baking tray
- 1.
Preheat your grill to medium-high. Fill a pan with water and bring to the boil. Halve both peppers and scoop out the seeds and white pith. Slice the peppers into thin strips. Trim the dry tips and root off the fennel, keeping the soft fennel fronds for later, and thinly chop the fennel bulb into 1cm-thick slices.
- 2.
Pop the peppers and fennel on a large baking tray lined with foil. Finely chop the rosemary leaves and scatter them over the veg. Drizzle over 1 tbsp oil and a pinch of salt and pepper, and toss to coat. Slide under the grill for 8-10 mins, turning halfway, till tender and golden at the edges.
- 3.
When the water in the pan is boiling, tip in the gnocchetti pasta and add a generous pinch of salt. Simmer for 8-10 mins, till tender but still with a little bite to it. When cooked, drain the pasta and rinse with cold water. Shake the pasta dry and tip into a large bowl.
- 4.
Meanwhile, make the dressing. Peel the garlic and crush or finely chop it. Slide it into a small bowl. Squeeze in the juice from half the lemon. Whisk in 1 tbsp oil and a pinch of salt and pepper.
- 5.
Add the roast veg to the bowl with the pasta and pour over the dressing. Tip in the rocket leaves and fold together. Heap the pasta salad onto a couple of warm plates and serve, garnished with the soft fennel fronds.
