You can make this dish anytime of the year, but it is especially good in the Spring with garden fresh peas and parsley. Simple, yet very tasty!
Original recipe makes 6 servings
Ingredients
2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley
Directions
- Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
- Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
- Meanwhile, cook pasta as directed on package. Drain.
- Mix together pasta, red pepper sauce, peas, and parsley.
Nutrition
Calories: 95 kcal
Carbohydrates: 18.5 g
Cholesterol: 0 mg
Fat: 0.7 g
Fiber: 3.1 g
Protein: 4.2 g
Sodium: 187 mg