Saturday, June 27, 2009

Pasta with Roasted yellow Pepper Sauce

Toasting the yellow pepper

My turn of making dinner today. Since my philosophy of eating light for dinner, choose to make this.

Modified Pioneer Woman's recipe of red pepper sauce with yellow pepper sauce. Sorry PW. :)

Refer to the link above to her recipe and her fantastic photography skill.

Recipe copied from her site, ran out of parsley in the house. Hence missing some green in the presentation. But I love the sauce, nutty.

My version of the pasta. Note the missing green element (Parsley)

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.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Megan enjoying the pasta.

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