Pasta, Risotto and You

By Nancy Caivano


Pasta with
Roasted Peppers, Peas and Tomato Cream

Serves 6


2 red bell peppers
2 yellow bell peppers
One lb pasta (I prefer cappellini/angel
   hair with this, but any pasta will work)
3 large beefsteak (or 6 plum) tomatoes,
   peeled, seeded and coarsely chopped
   (or you can use one 28-oz can
   whole tomatoes)
2 tbsp olive oil
1 onion, chopped
5 cloves garlic chopped, (or
   1 tbsp jar chopped garlic)
1/4 tsp crushed red pepper flakes
One lb medium shrimp, peeled,
   deveined and tails removed
One lb fresh green peas, shelled,
   and blanched for 15 minutes (if
   you can't find fresh peas, use
   frozen peas, thawed and well drained)
1/2 cup heavy cream
1/4 cup parsley, chopped
3 tbsp basil, julienne
3/4 cup grated pecorino romano cheese
   (or parmesan)
Salt and pepper


Heat oven to highest setting. Place red and yellow peppers directly on oven rack and roast until well blackened. Remove from oven and place in a zip top plastic bag until cool enough to handle. Remove skin, stem, seeds and ribs, and julienne. Set aside. (Or, you can blacken the peppers on a grill, and do the same as above).

Cook pasta in a large pot of boiling, salted water until al dente; drain.

Place tomatoes in a food processor and process to a sauce consistency.

Meanwhile, heat olive oil in a large skillet on medium-high heat. Add onion, garlic, and red pepper flakes, and sauté until onion just begins to brown. Add shrimp and cook until shrimp just begins to turn pink. Add peas, and sauté 5 minutes. Add tomatoes and simmer 5 minutes. Add cream and simmer until sauce is desired consistency. Add roasted peppers, parsley, basil and season with salt and pepper.

Return drained pasta to pot. Add contents of skillet and combine well. Add romano cheese, toss well and serve immediately.


Pasta Risotto and You


Pasta, Risotto and You Archive

This page created May 1999

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home