Basil and Roasted Pepper Pasta


  • 1 lb package vegetable cork screw pasta
  • 1 bunch scallions, chopped
  • 1/3 cup water
  • 1 (15oz) can of chick peas, drained and rinsed
  • 1 (10oz) jar of roasted red peppers, drained and chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1 tbs capers, drained
  • kosher salt and freshly ground black pepper to taste
  • Drop the pasta in a large pot of salted boiling water. Cook according to package directions.
  • Combine the scallions and 1/3 of water in a sauce pan. Cook for 2 minutes.
  • Add the chickpeas, roasted peppers, basil, capers and pepper and mix well. Cook for 5 minutes stirring frequently.
  • Drain the pasta and place in a bowl. Pour the sauce over the pasta and combine well.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.