350g gluten free fusilli pasta
1 tsp olive oil
1 stick celery chopped
1 tbsp garlic infused oil
1 tbsp chopped chives
375g jar mil Peppadew sweet cherry peppers or sliced peppers from a jar
85g packet rocket or watercress, roughly torn
Cook the gluten free pasta according to pack instructions.
Meanwhile, heat the oil in a large pan, then fry the celery over a medium-high heat for 5-6 mins, stirring occasionally, until softened. Stir in the garlic oil and cook for a further 2-3 mins.
Drain the peppers, reserving their juice, then stir into the celery.
Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.
Recipe from Good Food magazine