Pasta with Asparagus & Roasted Red Pepper

Serves: 2 to 4

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Cream Sauce

Preparation

Bring a large pot of salted water to the boil.

Under a hot broiler, roast pepper until skin is charred and blistered, turning to ensure all sides are roasted. Remove from broiler and seal in a paper bag. Let sit for 10 to 15 minutes. Remove skin and seeds and slice pepper into thin strips about 2 inches in length. Set aside.

Cut off the woody bottom part of each asparagus spear. Cut each spear into 1-inch lengths, beginning at the tip. Drop the asparagus into the boiling water. Boil until tender but still crisp. Remove asparagus from the boiling water and place in a bowl of cold water. When cool, drain asparagus. Set aside.

Begin cooking pasta. In a frying pan heat the oil. Add asparagus, red peppers and sauté 1 minute. Add cream sauce base and bring to a boil. In small bowl, mix water and arrowroot and add to cream sauce base, stir. Add Parmesean, basil and red pepper flakes (if using); lower heat and simmer until thickened.

Pour pasta into a bowl. Stir in the sauce and toss to coat. Season with salt and pepper to taste.

Recipe by Carlos Gonzalez, former PCC staff

More about: asparagus, bell peppers

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login