Strozzapretti with BBQ Pork Fillet, Roasted Capsicums, Chickpeas & Salsa Verde

Prep time 10 minutes Cook time 12 minutes

Serves 4 people



  • 500g pork fillet
  • sea salt flakes and freshly-ground black pepper
  • ¾ cup extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 bunch parsley leaves
  • ½ bunch mint leaves
  • ½ bunch thyme leaves
  • 6 cloves garlic
  • 2 anchovy fillets finely-grated
  • zest and juice of 1 lemon
  • 400g strozzapretti pasta
  • 1 cup roasted red capsicum, cut into strips
  • 400g chickpeas, drained
  • 1 cup ricotta, crumbled
  • 2 tablespoons toasted flaked almonds


  1. 1.
    Season the pork with salt and pepper, then rub with 2 tsp extra virgin olive oil. Mix 2 Tbsp extra virgin olive oil with the paprika and cumin. Cook the pork over a hot barbecue grill or ribbed griddle for 8 minutes, turning several times, basting with the spice oil Set aside to rest.
  2. 2.
    Meanwhile, combine the herbs, garlic, anchovies, zest, juice and remaining olive oil in a blender and purée until smooth. Season with salt and pepper.
  3. 3.
    Cook the strozzapretti pasta according to packet instructions in rapidly-boiling salted water until al dente. Drain well, then toss in herb sauce with the capsicum, chickpeas, ricotta and almonds. Carve the pork and arrange on top.