Ingredients:
1 large sweet red peppers, coarsely chopped
1 large yellow peppers, coarsely chopped
1 large green peppers, coarsely chopped
1/3 cup chopped onions
2 garlic cloves, minced ( or 2 tsp. prepack minced garlic)
1 cup drained and chopped canned italian-style plum tomatoes
12 ounces angel hair pasta
5 tablespoons pine nuts
1/2 cup fresh basil, leaves only
2 tablespoons olive oil
1/3 cup chicken broth, defatted
1/2 cup grated parmesan cheese
Directions:
Cook pasta according to package directions, drain and set aside; keep warm.
Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
Transfer pine nuts to a food processor.
Spray an unheated large skillet with olive oil no stick spray – or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
Cook over medium heat for about 6 minutes, stirring occasionally.
Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
Gradually add Parmesan cheese, a paste will form.
Toss paste with pasta, divide amongst 4-6 plates.
Top with pepper mixture.
((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.