Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 red onion, roughly chopped||6 oz (175 g) streaky bacon, chopped|
|3 Fairtrade peppers (mixed colours), roughly chopped||1 lb 2 oz (500 g) dried conchiglie rigate pasta shells|
|4 portabellini mushrooms, sliced||5 1/2 oz (150 g) Emmental cheese, finely grated|
|Handful of fresh basil leaves, torn||5 1/2 oz (150 g) half-fat creme fraiche|
|1 tbsp olive oil||Fairtrade black pepper|
|12 vine cherry tomatoes, halved|
Preheat the oven to 180°C/350°F/Gas Mark 4.
Arrange the onion, peppers, and mushrooms in a large roasting tray. Season, and sprinkle with the basil. Pour over the olive oil and shake to coat well.
Place in the oven and cook for 15 minutes. Then gently stir in the cherry tomatoes and scatter the bacon on top.
Return the tray to the oven and cook for another 15 minutes until the bacon is crispy and the vegetables tender.
Cook the pasta in a large pan of boiling water until it is al dente, following the pack instructions.
Drain the cooked pasta, place it in a large bowl, and fold in the cheese and creme fraiche.
Divide the pasta into four warmed dishes, spoon over the roasted vegetables and bacon, and sprinkle with black pepper.
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