At this point, add the peppers along with parsley and basil leaves (7). Salt and cook for 10-15 minutes, adding a bit of water as needed; they should become soft.

While the pasta cooks, transfer the cooked peppers to the blender (you can save a few to decorate the dish if you wish) and ...

PASTA WITH ROASTED PEPPER PESTO. Serves 6. 1 12-ounce jar roasted red peppers, drained. 2/3 cup pine nuts, lightly toasted and cooled. 2 teaspoons minced or grated garlic (about 2 large cloves) ...

When you roast red peppers, they become soft and sweet. You can then puree them into a thin sauce. To roast red peppers, place them under the broiler until they are blackened and charred on all sides.

Reserve 1/4 cup of pasta water, then drain the pasta well. Toss the pasta with the tomato sauce, adding the reserved pasta water as needed if the sauce seems dry. Season to taste with salt and pepper.

This pasta, with its punchy tumble of sweet and spicy peppers, garlic, Parmesan, toasted bread crumbs, and herbs, was inspired by a very special stuffed pepper I first encountered 16 years ago ...

Drain the peppers, if using, and place on top of the pasta. Squeeze the juice of 2 lemon wedges on top, followed be a sprinkle of lemon zest, parsley, a drizzle of oil and pepper. Serve with the ...

Pasta-Stuffed Bell Peppers Done Right. By Sarah Lipoff. Updated on Jan 15, 2015 at 1:15 PM ...

This pasta, with its punchy tumble of sweet and spicy peppers, garlic, parmesan, toasted breadcrumbs, and herbs, was inspired by a very special stuffed pepper I first encountered 16 years ago ...

By G. Daniela Galarza. This pasta, with its punchy tumble of sweet and spicy peppers, garlic, Parmesan, toasted breadcrumbs, and herbs, was inspired by a very special stuffed pepper I first ...