This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Place a wire rack over the flame on a gas cooktop. Place capsicums on rack and cook over flame for 10 minutes, turning on all sides, until blackened. Transfer to a large bowl. Cover with cling film. Set aside for 10 minutes.
2.Preheat an oven grill on high. Cook bacon for 4-5 minutes each side until very crispy. Drain on a paper towel. When cool, break into pieces.
3.Gently rub the skin off capsicums, then discard stems and seeds. Place flesh in a food processor or blender with half the rocket, almonds, parmesan, oil, garlic and vinegar. Pulse until smooth. Season.
4.In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, then return to pan.
5.Toss pesto with hot pasta. Top with remaining rocket, bacon and feta.
