Roasted Red Pepper and Crispy Garlic Pea Pasta

Flavor, flavor, flavor! This recipe is a concoction of a few different ones that I love. What do you do with left over peppers, roast them. What do you do with left over peas, brown them! Add some pasta and voila! Enjoy hot or cold. Serves 6

Ingredients

1 cup pasta (any type), cooked as directed

1/4 cup reserved pasta water

*Roasted Red Pepper Sauce

Two Peppers-any color

2 tbsp olive oil

1/2 shallot chopped

Salt and Pepper to taste

*Peas

2/3 cup frozen peas-thawed

1/2 clove garlic

1 tbsp olive oil

salt and pepper to taste

Preheat oven to 450 degrees F

In a pan, place peppers

Cook for 30 minutes, flipping over once

Meanwhile, in a skillet heat oil on low

Add garlic and peas

Bring heat to medium-high

Stir then let sit for 3 minutes

Stir once more and cook for 2 more minutes

Until browned slightly

Remove peppers and cover with foil for 10 minutes(until cool)

Remove skin and cut off top, pulling out seeds

Slice into a few pieces and place in blender

Add oil and shallots

Puree

Sprinkle with salt and pepper

Combine red pepper puree with peas and pasta

Mix in half of the pasta water (add other half if needed)