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- 3 red peppers
- 2 Tablespoons olive oil
- ½ cup minced shallots
- 2 teaspoons minced garlic
- 1 cup white wine
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh basil
- Orechiette Pasta
Rub oil on the peppers and roast in a 350 degree oven 20- 30 minutes until skin starts to brown. Let them cool down, peel the skins off and remove the seeds. Puree in a food processor until smooth.
Heat oil in a saucepan and add shallots. Sautee until translucent, add garlic and cook for 3 minutes more. Add wine, and reduce liquid by half. Add pepper puree and cook for 10 minutes on low heat. Remove from heat and add basil.
Cook pasta according to directions, drain and toss in a little oil.
Chop broccoli into florets and chop asparagus into bite sized pieces. Sautée asparagus and broccoli in 1 tablespoon olive oil until tender but with a little crunch, add peas and cook 3 more minutes. Add vegetables to the pasta and toss with the sauce. Serve with a little shaved parmesan.