INGREDIENTS:
375g dried Barilla spaghetti
500g broccoli, cut into small florets
100g reduced-fat ricotta, crumbled
1/3 cup smoked almonds, roughly chopped
Green chilli paste
2 green capsicums
1/4 cup olive oil
1 long green chilli, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 garlic cloves
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/4 cup lemon juice
DIRECTIONS:
1. Make green chilli paste. Preheat oven to 180°C/160°C fan-forced. Place capsicums in a baking dish. Drizzle with 1 tablespoon oil. Rub to coat. Roast for 30 minutes or until charred and softened. Transfer to a bowl. Cover with plastic wrap. Set aside for 10 minutes to cool. Remove and discard skin and seeds from capsicums.
2. Place capsicum, chilli, ground coriander, cumin, garlic, herbs, lemon juice and remaining oil in a food processor. Season with salt. Process until smooth.
3. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 4 minutes. Drain, reserving 1/4 cup cooking water.
4. Add chilli paste to saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until fragrant. Return pasta, reserved cooking water and broccoli to saucepan. Stir to combine. Serve sprinkled with ricotta and almonds.
Source: Taste.com.au
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