This started as a recipe from the Cooking Channel's Ellie Krieger. I made my own modifications and love to make this light pasta in the summer. Leftover sauce does not freeze well, but heats up okay the next day. This pasta is also good with some blackened chicken tossed in with it.
Ingredients:
1 tablespoons olive oil
1/2 small onion, diced
3 garlic cloves, minced
1 teaspoon dried parsley
1/2 teaspoon chili powder
1/2 (16-ounce) jar roasted red peppers, drained and chopped (or roast your own)
1/4 cup chicken stock or vegetable stock
1/2 cup crumbled feta cheese or a 6-ounce block
salt and pepper
1/2 box pasta
1/2 cup frozen peas, mostly defrosted
GF* - To make this gluten free, substitute gluten free pasta and be sure to use a gluten free chicken stock.
Preparation:
1. Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 7-8 minutes.
2. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.
3. Place mixture in the bowl of a food processor with stock, parsley, chili powder, and feta. Process until combined and smooth, about 30 seconds.
4. Cook pasta according to package directions. Add frozen peas in with pasta for last minute or so. Drain, reserving 1/2 cup pasta water.
5. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste.
Ingredients:
1 tablespoons olive oil
1/2 small onion, diced
3 garlic cloves, minced
1 teaspoon dried parsley
1/2 teaspoon chili powder
1/2 (16-ounce) jar roasted red peppers, drained and chopped (or roast your own)
1/4 cup chicken stock or vegetable stock
1/2 cup crumbled feta cheese or a 6-ounce block
salt and pepper
1/2 box pasta
1/2 cup frozen peas, mostly defrosted
GF* - To make this gluten free, substitute gluten free pasta and be sure to use a gluten free chicken stock.
Preparation:
1. Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 7-8 minutes.
2. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.
3. Place mixture in the bowl of a food processor with stock, parsley, chili powder, and feta. Process until combined and smooth, about 30 seconds.
4. Cook pasta according to package directions. Add frozen peas in with pasta for last minute or so. Drain, reserving 1/2 cup pasta water.
5. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste.