From the Summer's Garden

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.