Pasta with Roasted Red Pepper Sauce (GF)

3 Red Bell Peppers

2 TBSP. Pine Nuts, toasted

1/2 Medium Onion, finely diced

3 Cloves Garlic, minced

1/2 Cup Heavy Cream

Flat Leaf Parsley, finely minced

Fresh Shaved Parmesan

1/2 to 1 pound of GF) Pasta, your choice!

First you need to roast your red peppers. You can do this on your broiler, but I prefer actually grilling them. Its kinda fun! I blacken them on Med/High heat for about 20 minutes, turning them occasionally. When you remove them, let them sit on a plate for a minute to slightly cool. Then place them in a ziplock bag to let them sweat it out.

While they are doing there thing in the bag, toast your pine nuts, making sure to keep them moving in the pan... burnt pine nuts stink!

When you finish this step, go ahead and mince up your garlic and slice your onion. Put them in a large skillet with a few tablespoons of olive oil. You will sautee these right before you add the peppers.

Next, grab your blender or food processor... this is the fun part!

You will need to scrap off all the blackend portions of your peppers. Once you have removed the skins, stems and seeds, throw them into the food processor and blend to smitherines. Add the pine nuts and continue blending.

Start cooking your pasta @ this point as well.

Now you need to sautee the onion/garlic mixture. Add the pepper puree and cook over medium to medium-low heat.

Just before your pasta is ready, add your cream and plenty of salt to the pepper sauce and let warm through. Taste to see if it needs more cream or salt.

Drain your pasta and add it to the pepper sauce. Serve it up & top with fresh parsley and shaved parmesan.

"Its delicious. One of Greg's Vegetarian friends even said so. And she speaks vegetable."
Annalisa Condie