Fusilli con Peperoni e Zucchine

Ingredients:

red peppers2

courgettes2

olive oil5 tablespoons

dried chilli flakespinch

chopped walnuts4 tablespoons

fusilli500g

unwaxed lemon zestzest of 1

freshly grated Pecorino cheese4 tablespoons

saltto taste

Preparation Time:

30 minutes

Method:

1. Cut the peppers in half lengthways. Discard the stalk and seeds. Cut into thin slices and then chop into 0.5cm cubes.
2. Coarsely grate the courgettes in the middle of a clean tea towel and squeeze dry.
3. Heat the oil in a large frying pan over a medium heat and fry the peppers for 3 minutes, stirring occasionally with a wooden spoon.
4. Add in the courgettes, the chilli flakes and the nuts and continue to cook for a further 3 minutes. Season with salt and continue to stir occasionally.
5. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip into the frying pan with the sauce.
6. Sprinkle over the lemon zest and stir everything together over a medium heat for 30 seconds to allow the flavours to combine.
7. Divide between four serving bowls and serve immediately topped with the Pecorino cheese.