Penne with Char-Grilled Capsicum and Pine Nuts

This dish is great for a light dinner and is a personal favourite in my house. It's even great cold the next day. I got the recipe from a Woman's Weeky cookbook.

Ingredients
2 large red capsicums
375g penne pasta
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup toasted pine nuts
2 small red thai chillies, chopped finely
1/4 cup lemon juice
100g baby rocket leaves
100g fetta cheese, crumbled

Method
Quarter capsicums and discard seeds and membranes. Roast, skin side up, under a grill or very hot oven until skin blackens and blisters. Remove from oven and cover pieces in plastic wrap or paper for 5 minutes, then peel away skin and slice thinly. Cook pasta until just tender. Drain and set aside.
Heat oil in a large fry pan and cook garlic, nuts and chilli, stirring, until fragrant. Add capsicum and lemon juice and stir until hot.
Place pasta and capsicum mixture into a large bowl with rocket and fetta, and toss gently to combine.