Romanesque Sauce

Directions

1. 1

   1 pk Spaghetti -OR Ribbon Pasta 3 lg Sweet bell peppers --(green or red) 2 Cloves garlic 1/4 c Slivered almonds, toasted 1 lg Lemo

2. 2

   zest only) Sea salt and black pepper -- to taste Cut Peppers in half, remove seeds and sear over a burner or under the broiler until thoroug

3. 3

   Place in paper bag and allow to sit for 5 minutes

4. 4

   When cool, gently peel off the skin

5. 5

   Meanwhile, place garlic cloves in blender or food processor and mince

6. 6

   For lemon zest, carefully remove the outer skin, not the bitter tasting white layer, with a vegetable peeler or a grater

7. 7

   Add peppers, almonds and lemon zest to blender and mix until coarsely chopped

8. 8

   Spoon over hot or cold pasta