Pasta Primavera with Roasted Red Peppers
3 Red peppers 1 lb Asparagus 3 T Olive oil 2 Garlic cloves, minced or put -through a press 1/2 t Coarse salt 1 Bunch basil 1 lb Fresh peas, shelled -OR 1 c Thawed frozen peas 1/2 l...
Ingredients
- 3red peppers
- 1lbasparagus
- 3tsp olive oil
- 2garlic cloves, minced or put
- 1bunch basil
- 1lbfresh peas, shelled
- 1/2lbspinach pasta
- 1/2cup chopped fresh parsley, pref.
Directions
- 1
3 Red peppers 1 lb Asparagus 3 T Olive oil 2 Garlic cloves, minced or put -through a press 1/2 t Coarse salt 1 Bunch basil 1 lb Fresh peas,
- 2
Italian flat-leaf 1/2 c Fresh grated Parmesan cheese Salt Freshly ground pepper Radish roses for garnish (From "Mediterranean Light" by Mart
- 3
Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred
- 4
Remove from the heat and place in a paper bag or damp towel
- 5
Allow to cool
- 6
Meanwhile, cut off the tips of the asparagus, about 2" from the top
- 7
Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long
- 8
Keep the tops separate from the stalks