Lots of ideas here for hearty fall and winter food. First – we’ve got two recipe suggestions from members this week. Very exciting!
Joy Carter sent us a recipe for Pasta with Roasted Red Pepper Sauce. She doesn’t remember the website she found this on, although it might have been Pioneer Woman. Joy said she’s had lots of peppers in her garden this year so she’s been seeking new ways to use them. Our green peppers that came in today’s box will ultimately turn red, if you don’t already have roasted red peppers stashed away in your freezer.
Ingredients:
3 whole red bell peppers 2 tablespoons pine nuts (optional) 2 tablespoons olive oil 1/2 medium onion, finely diced 2 cloves garlic, minced 1/2 cup heavy cream Flat leaf parsley, finely minced Fresh Parmesan, shaved or grated 1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
Preparation:
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Give thanks for Italy.