Pasta with Roasted Red Pepper Sauce

Adapted from The Pioneer Woman

3 roasted red peppers

2 tbsp pine nuts (optional)

2 tbsp olive oil

2 cloves garlic, minced

1/2 medium onion, finely diced

1/2 cup sour cream

Flat leaf parsley, minced

Parmesan cheese

1 pound pasta (I used Orecchiette)

salt and freshly ground black pepper

Cook pasta according to package directions.

Lightly toast pine nuts in a skillet and set aside.

Puree peppers and pine nuts.

Heat pot over medium heat.  Add oil.  Add onions and garlic and cook until soft.  Add pepper puree and season with plenty of salt. Stir.  Pour in sour cream and freshly ground black pepper.  Stir.  Taste and adjust seasoning accordingly.  Add cooked pasta and combine.  When serving garnish with parsley and Parmesan cheese.