Pasta with Roasted Red Pepper Sauce

Serves 2

2-3 12oz jars of roasted red peppers OR 3 whole red bell peppers (charred on the stove, skins removed, then deseeded)
2 tbsp pine nuts
2 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1/2 cup cream
Fresh parmesan, shaved or grated
Chopped fresh parsley OR cilantro OR basil
1/2 lb penne pasta
Salt and pepper to taste

1. Lightly toast pine nuts in a skillet and set aside.

2. Puree peppers with pine nuts in a blender and set aside.

3. Cook pasta according to package instructions. I used whole grain penne, which was pretty good - surprisingly for me; you know my love-hate relationship with health food.

4. In a pot over medium heat, drizzle in the olive oil, and saute the onions till soft. Add the garlic and saute for another minute. Pour in pepper puree and stir together. Add plenty (and I mean it) of salt and pepper - for some reason this sauce needs it.

5. Pour in cream and stir to combine. Add the cooked pasta and stir again. Taste for additional seasoning if needed. Place pasta in a comfortingly large bowl and sprinkle your fresh herb of choice over the top, as well as lots of shaved parmesan. Then smile as you dig in to this bright, cheerful and super-quick pasta.