Roasted Pepper Pasta

In an attempt to eat more heart healthy I've had to get creative with what I can eat. So I gathered up a jalapeno, a poblano, a yellow bell, some shallots, a head of garlic, a lime, parmesan cheese, and some penne.



I roasted the veggies on the grill until blackened and the garlic and shallots were soft.



I let the peppers steam in a bowl covered with plastic wrap for 20 minutes, then removed the seeds and skin. I squeezed the soft pulp from the garlic and shallots then processed it with the limes juice and some parmesan. I added enough EVOO to make a smooth consistency.



Cooked the penne to al dente and tossed in the pepper sauce. Garnished with some cilantro, pretty tasty. -RP

You had me until you got to the soap weed.

Thanks for posting this, and for the photos, Randy.

I think cilantro is an acquired taste just like anchovies and Vegemite, people love it or hate it. -RP

Sounds wonderful...but I was wondering why you did not chop up the veggies and use them that way? I love grilled veggies, especially the peppers. They would have been so pretty, along with the whole cilantro leaves. The flavors must have been great together....I must try this!

The peppers were chopped up with the rest of the ingredients, not sure what you mean. -RP

[Robin Garr]

That one, or something close to it, is going on the to-do list! Thanks, Randy.

Sounds wonderful...but I was wondering why you did not chop up the veggies and use them that way? I love grilled veggies, especially the peppers. They would have been so pretty, along with the whole cilantro leaves. The flavors must have been great together....I must try this!

I know what you mean Karen, they would have been pretty, but I don't think they would have made a "sauce" if they were left in large chunks, or even slivers.

Randy, I wish I could have had a bite of that. Your sauce reminds me of the roasted pepper salsa that we get down in Cabo. I could eat it with a spoon.

[Jenise]

I know what you mean Karen, they would have been pretty, but I don't think they would have made a "sauce" if they were left in large chunks, or even slivers.

Randy, I wish I could have had a bite of that. Your sauce reminds me of the roasted pepper salsa that we get down in Cabo. I could eat it with a spoon.

I think that's precisely the benefit, he made a salsa that had incredible flavor and which contained no fat and no cholesterol. Leaving the veggies whole instead of creating the complex blend would be good too, but a differernt dish.

Great photos, Randy.

Not at all related to this thread, except by name, but for the past few years, when making spaghetti sauce, in addition to canned tomatoes I've been adding a jar of roasted red peppers - pureed.

[Jenise]

Btw, I meant to ask you, Randy, about the little barbecue you show here. Can't quite place what it is, though I see that it has hinges, so there's an attached lid.

Jenise, that is a Big Green Egg cooker, the mini size. -RP

http://www.biggreenegg.com/eggs_MINI.html

The peppers were chopped up with the rest of the ingredients, not sure what you mean. -RP

Randy,

How do you think it would have been if you had done an extra red pepper, and poblano, roasted them and chunked the resulting peppers into the sauced pasta? I bet the addition of shrimp to the salad would have worked magic too. Great looking dish, and one I intend to try.

That would work fine if you're looking for a different texture, flavor wise it had all the pepper taste it needed. Shrimp pretty much work in anything. I make this and similar dishes just depending on the ingredients I have or cravings at the time. Sometimes I add parmesan, sometimes uncooked serranos for more heat. -RP