Roasted Capsicum And Ricotta Pasta

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200 g spaghetti

150 g roasted capsicum (bell peppers), roughly chopped

1 tablespoon pine nuts, toasted and roughly chopped

ΒΌ cup (20g) finely grated parmesan

1 small clove garlic, crushed

sea salt and cracked black pepper

2 tablespoons olive oil

100 g fresh ricotta, crumbled

1 cup mint leaves

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