Roasted Red Pepper Pasta

Some nights we both work so late, I can only handle dinners that will take me a half hour or less. I knew today was going to be one of those days, and thankfully planned well for it. This quick sauce is packed with bright pepper flavor and only takes a few minutes, including prep time. Phew.

Roasted Red Pepper Pasta
adapted from The Pioneer Woman

4 red bell peppers, roasted, skinned and seeded or the equivalent from a jar, drained
2 tablespoons pine nuts
2 tablespoons olive oil
1 small yellow onion
3 cloves of garlic
2 teaspoons salt
1/4 cup heavy cream
flat leaf parsley, finely minced
1/4 cup freshly grated parmesan
1 lb pasta, cook al dente according to the directions

Put the olive oil in a skillet over medium heat. Add the onion when oil is hot.
Cook until soft. Add the garlic and cook for 3 minutes more.
Puree the red bell pepper with the pine nuts in a food processor or blender as much as possible.
Add to the onions and garlic. Stir in the cream and parmesan, add salt to taste.
Serve over pasta and top with parsley.

1 comment
  1. Stacey said:

    Yummy! I love toss ’em together recipes :)

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