Sweet Piquanté Pepper pasta with asparagus and sun-dried tomatoes

What you'll need

250g pasta of choice
5 table spoons olive oil
Small aubergines, thinly sliced
200g Hot Peppadew™ Sweet Piquanté Peppers, quartered
1 dessert spoon lemon juice
Good handful chopped fresh flat-leaf parsley
100g salami slices, chopped (optional)
150g asparagus spears, blanched and cut into 5cm lengths
50g black olives, pitted and halved
100g sun-dried tomatoes, finely sliced
Salt and freshly ground black pepper to taste
Parmesan cheese to serve

How you do it

1. Cook pasta in a heavy-based saucepan according to instructions on the packet. Drain, return to pan and keep warm.
   
   
2. Heat 1/2 of the oil in a heavy-based frying pan, add the aubergines and fry until golden and tender.
   
   
3. Brush the Sweet Piquanté Peppers lightly with some of the remaining olive oil and add to the pan. Fry for 1 to 2 minutes and remove from heat.
   
   
4. Mix the lemon juice, parsley and remaining oil together in a jar and shake well. Return the pasta to the heat and add the dressing, salami, Sweet Piquanté Peppers, aubergine, asparagus, black olives and sundried tomatoes. Toss through and leave over heat until warmed through.
   
   
5. Season with salt and pepper and serve warm, sprinkled with parmesan cheese.