If you love pasta using fresh produce from your garden, this one features bell peppers instead of tomatoes. Also onion, and fresh herbs: rosemary, oregano and basil I left out the habanero, too hot for me!
Peruvian-Style Pasta with Creamy Pepper Sauce
1 pound linguine
salt and ground pepper
¼ cup olive oil
1 medium onion, chopped
2 medium red, yellow, or orange bell peppers,
Stemmed, seeded, and chopped
1 habanero chili, stemmed, seeded, and chopped
1 cup shredded Italian cheese
½ cup half-and-half
½ cup milk
1 Tablespoons fresh rosemary chopped
2 TBS fresh Oregano chopped
1 TBS lime juice
1/2 cup pitted Kalamata olives, chopped
Fresh basil, chopped and shredded parmesan for garnish
1. Bring 4 quarts of water to boil in a large pot. Stir in pasta and 1 TBS salt. Cook to just shy of al dente. Drain and reserve cooking water.
2. In a sauté pan, heat the oil and add onions, peppers, and a pinch of salt. Cook on medium-low, stirring occasionally until the onion is softened and beginning to brown, about 15 minutes. Let cool for 5 minutes.
3. Transfer the onion-pepper mixture to a food processor along with the cheese, milk, half-and-half, lime juice, and ¼ teaspoon each of salt and pepper. Puree until smooth.
4. Pour the puree into the sauté pan. Add the fresh rosemary and oregano, the drained pasta, and ½ cup of the cooking water and cook on medium until the thickening sauced begins to coat the pasta, about 5-7 minutes.
5. Serve sprinkled with chopped olives, fresh basil, and parmesan cheese.
