Pin a Day: Roasted Red Pepper Pasta

On Fridays during Lent, I try really hard to make meals without meat for Mike.  It's a challenge to come up with a variety of meals that taste great.  It definitely gives me new respect for vegetarians.  This week, I tried this Roasted Red Pepper Pasta.    This recipe sounded interesting and we knew it would provide plenty of leftovers, too.  I started out by bringing water to a boil in my large cast iron pot.  While that was boiling, I made my pesto sauce.  I pulsed my pine nuts in the food processor.  Next, I added in parmesan cheese, spinach (which replaced the basil), roasted red peppers and garlic in oil, salt and pepper.  I pulsed that until it was nice and smooth.  I left out the olive oil, as my peppers were in a oil mix.  Once the pasta was done, I stirred in the pesto sauce and some heavy cream.  The results were delightful!  We had pasta with a different flavor than a traditional white or red sauce.  If I was wanting a bit more protein, this recipe would be great with some grilled chicken or Italian sausage.  This recipe is a definite keeper and makes a great meal when paired with a salad.