Celebrating our love of pasta with this Cherry Tomato, Roasted Red Pepper & Farfelle Pasta dish from @wholesomebysarah 🍝 Serves 6 Ingredients: 300g cherry tomatoes (approx. 1.5 punnets) 400g can butter beans (or cannellini beans), drained & rinsed 3/4 cup Always Fresh Roasted Peppers, drained & roughly chopped 1 zucchini, sliced into half moons 2 tablespoons Always Fresh Capers 2 garlic cloves, finely chopped 3/4 cup parsley, roughly chopped 1/4 cup extra virgin olive oil Sea salt flakes Black pepper 2 cups baby spinach 500g packet farfalle pasta (or pasta of choice) Fresh parmesan to serve Fresh basil leaves (optional) Method: 1. Preheat oven to 180 degrees celcius. 2. In a large & deep roasting pan, add the cherry tomatoes (whole), butter beans, capers, zucchini, roasted red peppers, garlic, parsley, extra virgin olive oil, salt and pepper. Roast in the oven for 25 – 30 minutes until the tomatoes are soft. If they are colouring too much, just turn your oven down to 160 degrees and keep cooking. 3. Meanwhile, bring a large pot of salted water to the boil. Cook your pasta until al dente. Keep approx. 1⁄2 cup of pasta water for later in the recipe. Drain the pasta and set aside. 4. Remove the dish from the oven and use a fork to crush the ingredients and let out all the juices. Add the cooked pasta to the oven dish and stir through. Add a little of the pasta water if it seems too dry. Add the fresh spinach and stir through. Season – be careful not to add too much salt – the capers are naturally salty so you don’t want to overdo it! 5. Serve in bowls and top with parmesan cheese. #alwaysfresh #pasta #pastarecipe #vegetarianpasta #quicklunch #quickdinner