Oct 05 2007
Roasted Bell Pepper & Pea Pasta
This is a great-tasting pasta salad. My inspiration comes from a great quick cook recipe from Mommy Cooks!
Ingredients:
3 Red Bell Peppers
1 3/4 Cup of frozen Peas
500 grams of cork screw Noodles
1 teaspoon of Salt
1 teaspoon of Pepper
2 Tablespoons of White Balsamic Vinegar (5,4% acidity)
1 teaspoon of Honey
2 Tablespoons of Walnut Oil
Directions:
Set your oven to the grill/broil setting. Place the bell peppers on a wire rack in the oven and blacken all sides (about 5 minutes per side), turning accordingly. Remove from oven to a bowl and cover with a plate for 5 minutes. Once the bell peppers have cooled down, peel off the skins and remove the stem and seeds. The steaming process will have produced some juice – do NOT discard! Cut the roasted bell peppers into strips, and then halve them. Return them to the bowl with the roasted bell pepper juices.
Cook the peas according to package directions. Drain, and add to the bell peppers.
Cook the noodles according to package directions. Drain, and pour them into the bowl with the bell peppers and peas.
In a separate bowl, whisk together Salt, Pepper, balsamic, honey, and oil. Pour the dressing oven the noodles, and toss to coat.
Makes 4 servings.
[...] pricy, poor-quality, miniature-sized frozen entrée. For a simple, light meatless lunch idea, try Roasted Red Pepper & Pea Pasta. And for the weekday nights when you want to indulge in comfort food without going through the [...]