roasted red pepper pasta with white beans and basil

Not sure there’s anything better on a Monday than a bowl of pasta.

Thankfully this bowl is not only delicious, but it’s on the healthy…ish side. Yes, there are carbs, but there’s also lots of colorful vegetables, healthy fats, and protein packed beans. You see? Pretty healthy, which means this bowl of pasta is Monday night approved. Cool. Cool. I love it.

Plus, life is all about a good balance isn’t it? It’s Monday, the last Monday of August to be exact, we’re all probably a little tired, a little sad summer is coming to an end, and simply in need of a good meal to look forward to that’s easy, healthy, and comforting.

This is that dinner. Obviously!

INGREDIENTS

• 3 red bell peppers, I use homegrown Burpee peppers
• 2 cloves garlic, smashed
• 1/4 cup roasted cashews
• 1/2 cup grated pecorino cheese (omit if vegan)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• kosher salt and pepper
• 1 pound long or short cut pasta
• 1 (14 ounce) can white beans or chickpeas, drained and rinsed
• 1 cup fresh basil, roughly chopped, I like to use Burpee Pesto Party Basil
• 2 tablespoons chopped fresh oregano
• juice of 1 lemon
• crushed red pepper flakes

INSTRUCTIONS

1. Place the red pepper directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred peppers in a bowl. Add the garlic cloves and cover with a plate. Let the peppers steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard.
2. Add the charred peppers, garlic, cashews, pecorino, 1/4 cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth.
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for full recipes please see : www.halfbakedharvest.com

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