½ small pack basil, torn, saving a few small leaves to garnish
zest ½ lemon
25g lactose free butter
Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
Cook the gluten free pasta following pack instructions, then drain – reserving a few tbsp of cooking water.
Toss together with the roasted peppers, garlic infused oil, olives, torn basil, lemon zest, reserved cooking water, lactose free butter and some seasoning. Sprinkle with the extra basil leaves and serve.