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Preserved Roasted Red Pepper Pasta


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


  1. Lightly toast pine nuts in a skillet, set aside.
  2. Puree peppers with the pine nuts, set aside.
  3. Cook pasta according to package directions.
  4. In a skillet or a pot over medium heat, drizzle in olive oil.
  5. Add diced onion and garlic and cook until soft. Pour in pepper puree and stir together.
  6. Season with salt.
  7. Pour in cream and stir to combine.
  8. Taste and add more salt, if necessary.
  9. Add cooked pasta and stir to combine.
  10. Place pasta in a serving bowl and top with parsley and plenty of cheese.

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