Roasted Tomato, Chilli & Split Pea Fettuccine
Directions
Place yellow split peas and 1 1/2 cups water into a saucepan and bring to boil. Reduce heat and simmer until tender (approx. 30 minutes).
Preheat oven to 200C. Line baking tray with baking paper and place tomatoes cut side up in a single layer. Spray with olive oil spray and sprinkle with sugar, salt and pepper to taste. Bake for 1 hour, or until soft.
Bring a large saucepan of water to the boil. Cook the pasta, until al dente.
Heat the olive oil in a frying pan, add garlic and chilli and cook for 1-2 minutes.
Drain the pasta and place in a large bowl with the tomatoes, garlic, chilli and oil. Add remaining ingredients and mix well. Season and serve.
For an alternative meal, omit the fettuccine and serve remaining ingredients on top of grilled chicken breast. Serve with a fresh garden salad.
- 1/2 cup McKenzie's Yellow Split Peas
- 12 roma tomatoes, halved legnthways
- olive oil spray
- 1/4 tsp sugar
- To taste, McKenzie's Australian Natural Sea Salt
- To taste, McKenzie's Whole Black Peppercorns
- 500g fettucine
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1 small red chilli, deseeded and finely sliced
- 300g fresh ricotta, crumbled
- 1/2 cup fresh basil leaves, shredded
- 1/2 cup fresh parmesan cheese, grated