Fresh Spring Fusilli with Peperonata, garlic and Organic olive oil

• 1/4 cup Organic Extra Virgin Olive Oil ECO-NIGHT 500ml By Nobleza Del Sur
• 3 garlic cloves, minced
• 1/4 cup pitted green olives, sliced
• 1/4 cup peperonata
• Fusilli Bronze Drawn Pasta for two
• 1/2 lemon zest
• Handful of fresh basil leaves
• Pinch of chilli flakes
• Pinch of salt to taste
• 1/4 cup parmesan cheese

RECIPE METHOD:

1. Bring a large pot of water to the boil and salt generously. Add the Fusilli pasta and cook according to packet instructions.
2. While the pasta is cooking, add the olive oil to a pan on a low heat.
3. Sprinkle the chilli flakes and add the garlic. Stir and cook for a minute or two until fragrant.
4. Add the peperonata to the pan and stir through. Then add the olives and the lemon zest.
5. Once the pasta is cooked, drain and keep some of the water. Add the drained pasta to the pan and sprinkle in the fresh basil leaves.
6. Add 2 or 3 tablespoons of the pasta water and the parmesan and stir through. Remove from heat and divide into two bowls. Serve with extra parmesan.