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Angel Hair Pasta with Roasted Red Pepper Pesto Couli  E-mail this product to a friend

6 red peppers
1/2 c. fresh basil leaves
2 garlic cloves, pressed
4 tbs. olive oil
1 tsp. salt
1 tsp. coarse ground black pepper
1 and 1/2 c. chicken broth
1 lb. angel hair pasta
1 c. parmeasan cheese

METHOD:
To roast peppers, wash and blot peppers, cut open to remove seeds and slice each pepper into four large slices. Place on a baking sheet and broil in oven until skins are black. When cool remove skins and then dice peppers.

In a blender combine peppers, basil, garlic, oil, salt, pepper and 1 cup of the chicken broth. Blend to a puree.

Cook pasta to al dente and add pepper basil couli and the remaining chicken broth. Toss. Garnish with cheese.