Belfast Telegraph

Home Life Recipes

Recipe: Orecchiette with gorgonzola, spinach and roasted red pepper sauce

TV chef Rosemary Schrager is a big fan of delicious daytime delights – and reveals some of her favourite lunchtime recipe.

What you'll need

4 red peppers

Olive oil

½ small onion, finely chopped

2 garlic cloves, finely chopped

30g unsalted butter

300g fresh spinach, washed. and stalks removed

400g orecchiette pasta

120g Gorgonzola cheese, crumbled

50g Pecorino cheese, grated

Sea salt and black pepper

Serves 4

Roast red peppers with a little olive oil in preheated oven at 190°C/gas 5/375°F and roast for 20 minutes until patched brown, turning half way through. Cool a little and peel off skin, remove seeds and roughly chop the flesh.

Fry onion in a little oil until soft. Add garlic, red pepper and season well. Liquidise to a puree, put in a saucepan and set aside.

Melt butter in a saucepan, add spinach and cook briefly over medium heat until wilted. Drain well and season.

Cook the pasta in boiling water until al dente and drain.

Heat the red pepper sauce and toss with pasta, fold in Gorgonzola, Pecorino and spinach. Adjust seasoning and serve.

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