Tirokafteri Pasta: Roasted pepper and feta with Conchigliette pasta
Jul 24, 2025
This summer, we're excited to be collaborating with Northern Pasta Co. to bring you this delicious recipe from Helena Moursellas , perfectly paired with our Sparkling White Rose.
This a delicious pasta recipe for summer, especially if you already have your BBQ on, as you can char your peppers that way as well.
Recipe Reel
Recipe
Tirokafteri Pasta: Roasted pepper and feta with Conchigliette pasta
Serves 2
3 long red peppers
1 red chili
2 tablespoons Greek yoghurt
150g feta, crumbled plus extra to serve
Juice of ½ lemon
2 tablespoon extra virgin olive oil
300g Northern Pasta Co. conchigliette
2 tablespoons parsley, finely chopped
1. Carefully place the peppers and chilli over an open flame at medium heat, rotating the peppers occasionally, until dry and blackened on the outside, and soft in the middle for about 15-20 minutes. Place the peppers and chilli into a bowl and cover with cling wrap for 20 minutes. This will help the skin pull away from the pepper easily. Peel skin and remove seeds, discard and continue with remaining peppers.
2. Add the peppers and chili into a food processor, along with the yoghurt, feta, lemon juice and olive oil. Blitz for a few seconds until combined. You want it slightly chunky but still smooth.
3. Cook pasta according to packet instructions, reserving two tablespoons of pasta water. Drain pasta and add tirokafteri mixture to the pasta, mix with the pasta.
4. To serve, divide pasta amongst bowls, top with extra feta and parsley. Serve alongside a cold glass of L.A Brewery Sparkling White Rose.
