Preserved Roasted Red Pepper Pasta
Ingredients:
3 whole preserved roasted peppers
2 tablespoon pine nuts
2 tablespoon olive oil
½ medium white onion, finely diced
2 garlic clove, minced
½ cup heavy cream
Flat leaf parsley, finely minces
Fresh Parmesan, shaved or grated
½ pound (to 1 pound) of pasta
Directions:
- Lightly toast pine nuts in a skillet, set aside.
- Puree peppers with the pine nuts, set aside.
- Cook pasta according to package directions.
- In a skillet or a pot over medium heat, drizzle in olive oil.
- Add diced onion and garlic and cook until soft. Pour in pepper puree and stir together.
- Season with salt.
- Pour in cream and stir to combine.
- Taste and add more salt, if necessary.
- Add cooked pasta and stir to combine.
- Place pasta in a serving bowl and top with parsley and plenty of cheese.
