In a small pan over a high heat toast the pine nuts and set aside. Roughly chop the peppers, tomatoes, onion and chilli. Place onto a baking tray, sprinkle with paprika, salt and pepper and coat in olive oil. Drizzle a little honey on the top and roast in the oven for 15 minutes, turning once or twice.
Bring a large pan of water to the boil, cook the pasta according to packet instructions.
Remove peppers from oven, allow to cool for a few minutes. Place peppers and tomatoes into a food processor and roughly chop adding a little of the cooking juices.
Stir through the cooked pasta, adding a few of the spinach leaves. Keep a little of the pepper sauce to make the bread tapas. Serve the pasta on top of spinach leaves and top with the toasted pine nuts.
For the tapas
Thinly slice baguette. Spread a little of the roasted pepper sauce on each slice. Top with a little mozzarella and various meats then season with salt and pepper. Place on a baking tray and grill for 5 minutes, until the cheese has melted. Remove and serve in a dish with olives and roasted pepper pasta.
For the garlic bread and guacamole
In a food processor blend together the peeled garlic cloves, chives and butter. Cut thin slices from baguette and toast lightly. Spread each slice with the garlic butter.
For the guacamole place the peeled, roughly chopped spring onions, avocado and crème fraiche blitz to a smooth paste and season with salt and pepper. Serve and enjoy.
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