Slim Red And Green Pasta

Recipe Ingredients

2 1/2 lbs

1135g / 40oz

Red bell peppers - or- fresh pimentos

Recipe Instructions

-- -

20 ounces -- roasted red peppers

-- -or-, -

-- canned/jarred pime

(whole or sliced)

1 cup thinly sliced green onions

1 can low-sodium garbanzos -- (1 lb), - drained

3/4 cup chopped fresh basil leaves -- or-

1/4 cup - dried basil leaves

1 1/2 tablespoons chopped fresh tarragon -- or-

1 1/2 teaspoons - dried tarragon

3 tablespoons drained canned capers

1 pound dried curly pasta -- - (armoniche,

-- rotell

salt

pepper

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.

Source:
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