| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 30 minutes |
| 3 | Red Bell Peppers | |
| 5 | Teaspoon | Olive Oil |
| 2 | Clove | Garlic |
| 1⁄2 | Cup | Chicken Broth |
| 2 | Tablespoon | Lemon Juice |
| 2 | Teaspoon | Sugar |
| 3⁄4 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 1⁄8 | Teaspoon | Crushed Red Pepper |
| 1⁄4 | Cup | Basil (chopped) |
| 8 | Ounce | Farfalle Pasta |
| 1⁄2 | Cup | Goat Cheese (2 oz, crumbled) |
1.Preheat broiler.
2.Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.
3.Fill a medium pot with water and bring to a boil. Cook pasta according to package instructions.
4.Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; saute 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.