I am going to have to quote the pioneer woman here…”GROAN” Seriously, this roasted red pepper pasta is all too delicious. Roasted red peppers really make this dish. Don’t be put off by roasting your own peppers, it really is worth it and not as complicated as it may sound. The first time I made it I used whole wheat rigatoni, but although I couldn’t keep my finger out of the sauce the whole wheat pasta just didn’t work for me. Don’t get me wrong, I LOVE whole wheat pasta, but some sauces just need something else. This time we used Campanelli and it was like little trumpets of heaven!!!!!!! We really liked it a lot more than the rigatoni. I love how they hold the sauce and are still so light. This recipe really is a must try. Let me know how it goes!
What is The Difference Between Red, Yellow, and Green Bell Peppers?
The difference is in the ripeness of the pepper.
A green bell pepper is just that–green.
The riper the pepper, the brighter the color.
Also, bell peppers sweeten as they ripen, so, a green pepper is a bit bitter, while a red pepper is very sweet.
Are Pine Nuts Good For You?
Pine nuts contain nutrients that help boost energy, including monounsaturated fat, protein and iron.
Pine nuts provide a good source of magnesium which helps to boost energy and eliminate fatigue.
Can You Be Allergic To Pine Nuts?
Pine nuts contain the same allergens in other tree nuts.
If you are allergic to tree nuts, you could very well be allergic to pine nuts.
Roasted Red Pepper Pasta
Roasted Red Pepper Pasta
- 3 Red Bell Peppers
- 2 Tablespoons pine nuts (optional, but I love that nutty flavor)
- 1/2 Medium Onion, finely chopped (I only use a quarter)
- 3 Cloves of Garlic, Minced
- 1/2 Cup Heavy Cream
- Fresh Parmesan, shaved
- 1/2 to 1 lb Pasta
- Roast the red peppers until the skin is blackened
- Place in a ziploc to steam and remove skins.
- Remove seeds and set aside.
- Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.
- In a blender process the peppers and pine nuts until smooth.
- Cook pasta.
- Drizzle some Olive Oil in a large skillet over medium.
- Add the onion and saute until it is beginning to be translucent
- Add garlic. Heat until fragrant.
- Pour in puree and add plenty of salt tasting as you go.
- Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.
- Pour in cream and stir to combine.
- Add more salt if needed and add drained pasta.
- Toss to coat and top with Parm shavings.
Roll over and die with utter satisfaction. (Ok, don’t do that!)
Yield: , Serving Size: 1 recipe
- Amount Per Serving:
- Calories: 1930 Calories
- Total Fat: 61.8g
- Cholesterol: 163mg
- Carbohydrates: 289.2g
- Fiber: 20.1g
- Sugar: 30.4g
- Protein: 53.8g