Roasted Pepper Penne

Boil a kettle (used in step 5)

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Chop the coriander roughly

Deseed the red peppers and cut into squares

Crush the garlic with the side of a knife, peel it and chop roughly

Place the red peppers on an oven-proof tray

Sprinkle with the garlic, 2-3 tbsp of olive oil and salt to your taste

Mix well to ensure that the peppers are well coated

Place in the oven for 15 min or until the peppers are soft

Meanwhile, grate the parmesan

Cook the pasta in a pot of boiling water and salt (optional) for 8 min or until the pasta is cooked to your taste, stirring occasionally, then drain

Put a pan on medium-high heat and dry roast (no oil needed) the hazelnuts for approx. 5 min or until well browned

Keep stirring and adjust the heat if necessary to prevent burning

Put the coriander, red peppers, garlic, hazelnuts, 1/2 of the red chilli flakes, the juice of 1/2 the (whole) lime and 2 tbsp (4 tbsp) of olive oil in a blender or pestle and mortar

Blend to a rough paste, add the grated parmesan and season to your taste

Add more chilli flakes if desired, tasting after each addition