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.
+ Recipe submitted by S. O'Ryan
