• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Quarter and deseed the bell pepper.
• On a lined baking tray, toss the pepper with a good drizzle of oil, salt, pepper and paprika. 
• When the oven is hot, roast on the top shelf until softened and slightly charred, 25-30 mins.
• Once cooked, puree the roasted pepper with a blender until smooth. Don't have a blender? No problem, roughly chop your pepper instead!

• Boil a large pot of salted water for the linguine.
• When the water is boiling, add the linguine and bring back to the boil.
• Cook until softened, 10-12 mins. 
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, peel and grate the garlic (or use a garlic press). 
• Halve, peel and finely chop the onion. 
• Roughly chop the parsley, stalks and all.
• Crumble the goat's cheese.

• Place a large pan over medium heat with a drizzle of oil.
• Once hot, fry the garlic and onion until fragrant, 2 mins.
• Add the passata and 25ml water (per 2P). Season with salt, pepper and ½ tsp sugar (per 2P). Lower the heat and simmer for 6-8 mins.
• Add the peas and the pureed pepper to the pan. 
• Season with salt and pepper. Simmer for another 4-6 mins.

NOTE: Adding chicken? Season with salt and pepper. Add to the pan along with the onion and cook until browned, 6-8 mins, before adding the passata.

• Add the cooked and drained linguine to the pan.
• Toss to warm through and coat in the roast pepper sauce. 
• Season to taste with salt, pepper and sugar.

• Divide the linguine between deep plates or bowls. 
• Sprinkle the goat's cheese over the top.
• Garnish with the parsley and a drizzle of balsamic glaze.