Sunday, July 5, 2009

Roasted Red Pepper Pasta

This is a dish that tastes much better than it photographs.

3 Red Bell Peppers
2 Tb pine nuts (optional, but I love that nutty flavor)
1/2 Medium Onion, finely chopped (I only use a quarter)
3 Cloves of Garlic, Minced
1/2 Cup Heavy Cream
Fresh Parmesan, shaved
1/2 to 1 lb Pasta

Roast the red peppers until the skin is blackened, place in a Ziploc to steam and remove skins. Remove seeds and set aside. (More detailed directions here.)

Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.

In a blender process the peppers and pine nuts until smooth.

Cook pasta.

Drizzle some Olive Oil in a large skillet over medium. Add the onion and saute until it is beginning to be translucent and add garlic. Heat until fragrant. Pour in puree and add plenty of salt tasting as you go. Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.

Pour in cream and stir to combine. Add more salt if needed and add drained pasta. Toss to coat and top with Parmesan shavings.

Recipe compliments of Sweet Basil

Sauteed Carrots with Honey and Rosemary

I made this tasty side dish to have with our dinner today and loved it. Here's what you need:

1 tablespoons extra-virgin olive oil
1 pound carrots, peeled, cut into 3×1/4×1/4-inch sticks
kosher salt and pepper to taste
1 tablespoons butter
1 tablespoon chopped fresh rosemary
1 tablespoons honey (such as heather, chestnut, or wildflower)

1. Heat oil in large skillet over medium-high heat and add carrots. Sprinkle with coarse kosher salt and pepper. 2. Sauté until carrots are beginning to brown at edges, about 12 minutes. Can be made 1 day ahead. Cover and chill. 3. Add butter, rosemary, and honey to vegetables. 4. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

Recipe from eat, make, read.