CHARGRILLED PEPPER & PRAWN BUCATINI

Ready in 15 minutes | Serves 2

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1. Boil the bucatini in salted, boiled water for 9 minutes, or until tender. Warm 1 tbsp olive oil in a large frying pan, add the aivar and prawns, then cook through for a minute or so. Spoon in 1 tbsp ricotta.

2. Once the pasta is cooked, lift it into the sauce using tongs and toss to combine, adding a little pasta water to make a sauce that coats. Plate up the pasta and dot with the remaining ricotta. Grind over a generous amount of black pepper and serve with a wedge of lemon, if liked.