Roasted Red Pepper Pasta Nests

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. thin spaghetti

• 2 red bell peppers, sliced

• 1 shallot, halved

• 1 bulb of garlic

• 2 tbsp. extra virgin olive oil

• Salt and oregano to taste

• 1/2 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• Crushed red chili flakes

• Chopped Italian parsley to garnish

• Pasta water as needed

Directions:

1. Preheat oven to 400°F.

2. Slice the top off of the bulb of garlic so the tops of the cloves are showing.

3. Place the red pepper, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and oregano. Roast in the oven for 30-40 minutes, until the peppers and garlic are soft.

4. Bring a large pot of water to a boil.

5. Meanwhile, add the roasted red peppers, shallot and garlic to a blender and blend until smooth.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Add the roasted red pepper sauce to a large pan over medium heat. Stir in the heavy cream. Add salt to taste.

8. Strain the pasta and add it to the pan with the roasted red pepper sauce and 1/4 cup pasta water. Toss on medium-low heat until combined.

9. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.

10. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with chopped parsley, Parmigiano and crushed red chili flakes.