Spinach Ravioli With Sun-Dried Tomatoes And Pine Nut Salsa

• 625 g spinach ravioli
• 60 ml olive oil (make up with oil from the capsicum)
• 50 g pine nuts
• 150 g sun-dried tomatoes, thinly sliced
• 1 (270 g) jar roasted red capsicums, drained and thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons of fresh mint, finely chopped
• 30 ml balsamic vinegar
• 30 g shaved parmesan cheese

1. Cook the pasta following directions until cooked, al dente.
2. Heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden.
3. Remove.
4. Add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar.
5. Stir until combined and heated through, then remove from the heat and season with salt and pepper.
6. Stir in the pine nuts.
7. Divide the pasta between 4 bowls and spoon the sauce over.
8. Sprinkle with Parmesan and serve at once.

olive oil, nuts, tomatoes, red capsicums, fresh parsley, mint, balsamic vinegar, parmesan cheese

Taken from www.food.com/recipe/spinach-ravioli-with-sun-dried-tomatoes-and-pine-nut-salsa-29503 (may not work)