Roast Red Peppers
Move the oven rack to the top position and preheat the oven to broil (my custom broil setting is at 500F).
Cut all the peppers into quarters, then remove the stems, seeds and membranes.
Take a backing sheet pan, line it with aluminum foil.
Lay the peppers flat on the foil, skin side up. Press them flat with your hand, so that as much skin as possible will be directly under the heat source, for even charring. This makes the peels easier to remove later.
Broil the red peppers 10 minutes or until the skins are extremely black, but the flesh underneath is still soft and moist.
Once the skins have blackened, remove the peppers from the oven and immediately cover tightly with aluminum foil. Set aside for 30 minutes. This loosens the skin from the flesh.
After the peppers have time to steam, dump them out on the baking sheet and gently pull the skins off.
Prepare Pasta
12 oz Gluten Free Brown Rice Pasta (Spiral Pasta)
1 Tbsp Salt
Bring the water to Boil again and add Salt.
Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, but i cooked for 12 minutes).
2 Tsp Salt
2 Tsp Black Pepper Powder
Combine roasted red peppers, basil, garlic, 2 Tbsp pine nuts, walnuts, lemon juice, salt and black pepper in a blender.
Puree until smooth.
The Pasta
Toss the Pasta, Cauliflower, Broccoli, Carrot and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.
Taste Note: Tastes Awesome.
Yields: 5 and 1/2 Cups
Will i prepare it again: Definitely Yes
Move the oven rack to the top position and preheat the oven to broil (my custom broil setting is at 500F).
Cut all the peppers into quarters, then remove the stems, seeds and membranes.
Take a backing sheet pan, line it with aluminum foil.
Lay the peppers flat on the foil, skin side up. Press them flat with your hand, so that as much skin as possible will be directly under the heat source, for even charring. This makes the peels easier to remove later.
Broil the red peppers 10 minutes or until the skins are extremely black, but the flesh underneath is still soft and moist.
Once the skins have blackened, remove the peppers from the oven and immediately cover tightly with aluminum foil. Set aside for 30 minutes. This loosens the skin from the flesh.
After the peppers have time to steam, dump them out on the baking sheet and gently pull the skins off.
Prepare Pasta
12 oz Gluten Free Brown Rice Pasta (Spiral Pasta)
1 Tbsp Salt
Bring the water to Boil again and add Salt.
Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, but i cooked for 12 minutes).
8 Cauliflower Pieces
8 Broccoli Pieces
1 Carrot, chopped into round pieces
Throw veggies into pasta water 4 minutes before pasta is done.
Pesto
2 Medium Roasted Red Bell Peppers
1 and 1/2 Cup Packed Fresh Basil Leaves
5 Garlic Cloves
1/4 Cup Pine Nuts (lightly dry toasted, 2 Tbsp for Pesto and 2 Tbsp for Garnishing Pasta)
1/4 cup Walnut
2 Tbsp Lemon Juice1/4 cup Walnut
2 Tsp Salt
2 Tsp Black Pepper Powder
Combine roasted red peppers, basil, garlic, 2 Tbsp pine nuts, walnuts, lemon juice, salt and black pepper in a blender.
Puree until smooth.
The Pasta
Toss the Pasta, Cauliflower, Broccoli, Carrot and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.
Taste Note: Tastes Awesome.
Yields: 5 and 1/2 Cups
Will i prepare it again: Definitely Yes
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