Pasta with Asparagus & Roasted Red Pepper | PCC Natural Markets

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Pasta with Asparagus & Roasted Red Pepper

Serves: 2 to 4

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Cream Sauce

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Bring a large pot of salted water to the boil.

Under a hot broiler, roast pepper until skin is charred and blistered, turning to ensure all sides are roasted. Remove from broiler and seal in a paper bag. Let sit for 10 to 15 minutes. Remove skin and seeds and slice pepper into thin strips about 2 inches in length. Set aside.

Cut off the woody bottom part of each asparagus spear. Cut each spear into 1-inch lengths, beginning at the tip. Drop the asparagus into the boiling water. Boil until tender but still crisp. Remove asparagus from the boiling water and place in a bowl of cold water. When cool, drain asparagus. Set aside.

Begin cooking pasta. In a frying pan heat the oil. Add asparagus, red peppers and sauté 1 minute. Add cream sauce base and bring to a boil. In small bowl, mix water and arrowroot and add to cream sauce base, stir. Add Parmesean, basil and red pepper flakes (if using); lower heat and simmer until thickened.

Pour pasta into a bowl. Stir in the sauce and toss to coat. Season with salt and pepper to taste.

Recipe by Carlos Gonzalez, former PCC staff

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