Spinach Pasta with Red and Yellow Peppers
Ingredients
| 1 red bell pepper, julienne | ||
| 1 yellow bell pepper, julienne | ||
| 3 shallots, minced | ||
| 1/3 cup butter | ||
| 1 lb fresh spinach pasta | ||
| 1 cup milk | ||
| 1/2 cup heavy cream | ||
| 3 tbs dry sherry | ||
| 2 tbs tomato paste | ||
| 1 cup grated Parmesan cheese | ||
| 1/4 cup toasted pine nuts | ||
| kosher salt and black pepper to taste |
Directions:
- Saute the peppers and shallots in butter.
- Cook pasta al dente, according to package directions.
- In a small sauce pan, combine milk, cream, sherry and tomato paste, and simmer for 2-3 minutes.
- Toss with cooked pasta and pepper mixture.
- Season with salt and pepper to taste
- Sprinkle with Parmesan cheese and pine nuts over pasta before serving.
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