Slim red & green pasta

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Red bell peppers or- Fresh pimentos -OR- Roasted red peppers -OR- canned/jarred pimentos (whole or sliced)
1 cup Thinly sliced green onions
1 can Low-sodium garbanzos (1 lb) drained
¾ cup Chopped fresh basil leaves OR- Dried basil leaves
1½ tablespoon Chopped fresh tarragon OR- Dried tarragon
3 tablespoons Drained canned capers
1 pounds Dried curly pasta (armoniche, rotelle)
Salt
Pepper

Directions

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan ¾ full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.

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