Roasted Red Pepper Pasta
This vibrant and flavorful pasta dish features a luscious red pepper sauce that brings a burst of sweet and tangy flavors to every bite. The creamy sauce, made with roasted red peppers, shallots, and garlic, coats tender pasta and peas for a delightful and colorful meal. Finished with generous shavings of parmesan cheese, this dish is a perfect balance of comforting and refreshing, making it a wonderful choice for a cozy family dinner or a gathering with friends.
— Constant Cookbook
Ingredients
- 1 lb spaghetti or fettuccini pasta
- 1 cup fresh or frozen peas
- big shavings of parmesan cheese
- kosher salt and freshly cracked black pepper to garnish
- 3 red bell peppers, roasted and skins removed
- 1 shallot, roughly chopped
- 2 cloves garlic
- 1 teaspoons kosher salt
- ¾ teaspoon freshly cracked black pepper
- 3 tablespoons olive oil
- 1 tablespoons red wine vinegar
Instructions
- Cook the pasta according to the package directions. 1 minute before it’s done, add the peas. Drain the pasta and peas and set aside.
- Combine everything for the red pepper sauce in a blender, blend for 1-2 minutes, and then add half of the sauce to the pasta. Toss to combine. Add more sauce if needed.
- Serve on a large serving platter with shavings of parmesan cheese and season with salt and pepper as needed.
Nutrition
- Calories: 574 kcal
- Carbohydrate Content: 97 g
- Protein Content: 18 g
- Fat Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 595 mg
- Fiber Content: 8 g
- Sugar Content: 9 g
- Unsaturated Fat Content: 10 g
- Serving Size: 1 serving
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