Pasta Primavera with Roasted Red Peppers
| Yield: | 6 Servings |
| Categories: | Pasta |
| 3 | Red peppers | |
| 1 | lb | Asparagus |
| 3 | tb | Olive oil |
| 2 | Garlic cloves, minced or put through a press | |
| 1/2 | ts | Coarse salt |
| 1 | Bunch basil | |
| 1 | lb | Fresh peas, shelled OR |
| 1 | c | Thawed frozen peas |
| 1/2 | lb | Spinach pasta |
| 1/2 | c | Chopped fresh parsley, pref. Italian flat-leaf |
| 1/2 | c | Fresh grated Parmesan cheese |
| Salt | ||
| Freshly ground pepper | ||
| Radish roses for garnish |
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