Spiced Capsicum and Speck Pappardelle with Basil

Steps

1. a medium pot of salted water to the boil.
2. Heat a small drizzle of olive oil in a large fry-pan (with a lid) on medium-high heat. Cook speck for 3-4 minutes, until golden and crispy. Add shallots and cook for a further 2 minutes, until softened. Shake
3. Add capsicum, courgette and first measure of semi-dried tomatoes to pan and cook for a further 1-2 minutes, until vegetables are just tender. Remove pan from heat and cover with lid to keep warm. Add
4. While speck is cooking, whisk together all pappardelle sauce ingredients (except lemon juice) in a medium bowl and set aside.
5. Shake pappardelle to separate strands and add to pot of boiling water to cook for 3-4 minutes, until just tender. Reserve ½ cup of pasta water then drain.
6. Add pappardelle to pan with vegetables, pour over pappardelle sauce and toss to coat. Gradually add a little reserved pasta water if sauce is too thick, until you reach your desired consistency. Add lemon juice to taste and season to taste with salt and pepper.
7. divide spiced capsicum and speck pappardelle between bowls and top with remaining measures of Parmesan cheese and semidried tomatoes and garnish with basil or your favourite microgreens.