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
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
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.