Roasted Red Pepper Pasta.

It's me again, with yet another pasta recipe! I know, I keep trying the same old schtick again and again. I swear my Easter recipe is NOT a pasta recipe. I'm so grateful that my wonderful blog starter of a sister introduced me to The Pioneer Woman. She lives the life I only dream of. I would like to think I could survive on a ranch but I probably wouldn't. But how I love to dream about it. I got this pasta recipe from her.

As you saw with Norah's post, we got an abundance of red peppers from the food co-op. I do like to eat red peppers just plain but I had far too many to do that. And viola, this recipe appeared. I enjoyed it but personally I wanted a smoother sauce. I think I'd put the onion into the food processor, after cooking them, with the red peppers and pine nuts.

Pasta with Roasted Red Pepper Sauce
3 red bell peppers

2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.