Slim Red & Green Pasta

Name: Slim Red and Green Pasta
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: sweet red bell peppers; scallions, spring or green onions; chickpeas (garbanzo beans); basil; tarragon leaves; capers; pasta, rotelle (wagon wheel); salt; black pepper

Submitted by happy33

Slim Red and Green Pasta recipe

YIELD

8 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

2 ½

POUNDS SWEET RED BELL PEPPERS
or pimentos, or 20 ounces roasted red peppers,

CUP SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

CAN CHICKPEAS (GARBANZO BEANS)
low-sodium, (1 pound), drained *

CUP BASIL
chopped, fresh, or 1/4 cup dried basil leaves *

1 ½

TABLESPOONS TARRAGON LEAVES
chopped, fresh, or 1 1/2 teaspoon dried tarragon

TABLESPOONS CAPERS
drained, canned

POUND PASTA, ROTELLE (WAGON WHEEL)
or armoniche *

SALT *

BLACK PEPPER *

Directions

Place fresh bell peppers in a 10 x 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.