Cheesy Red Pepper Pasta

Cheesy Red Pepper Pasta

Serves 4

5½ points/serving

Core 1pt whole recipe

350g pasta shapes

4 sun dried tomatoes, soaked in 4 tbsp boiling water for 10 minutes, then chopped, soaking liquid reserved

3 medium skinless roasted red peppers (from can, jar or freshly roasted)

2 tbsp balsamic vinegar

small bunch fresh basil, chopped

110g plain cottage cheese

seasoning

Cook pasta according to packet instructions.  Meanwhile, whizz the sundried tomatoes with the roasted peppers, vinegar and seasoning for a few seconds in a food processor, until a smooth puree.

Drain pasta, leaving a few tbsp of the cooking liquid in the pan, then return the pasta to the pan.  Add the sauce, basil and cottage cheese and toss together, then serve with more black pepper ground over the top.