Food Storage Friday: Red Pepper Pesto Pasta

My husband originally made this when we had numerous red peppers from one Bountiful Basket and it became a favorite for Meatless Mondays. He can't remember where he found the recipe and we tend to wing it every time. It's fairly simple and delicious.

Red Pepper Pesto Pasta
Food Storage Ingredients:
1-2 Tablespoons of olive oil
1/2 cup sliced almonds
Italian spices to taste (rosemary, sweet basil, Italian parsley)
1 7oz can of mushrooms, drained
salt and pepper to taste
8 oz of pasta, cooked according to directions

Fresh Ingredients:
2 red bell peppers
1 clove garlic
freshly grated Parmesan

1. Broil red peppers until blistered on a pan covered in foil. (Similar to peppers for chile relleno) When thoroughly blistered, remove from oven and wrap in foil from pan. Allow to sweat for 10-15 minutes. 2. Toast almonds in oven. (In the same pan if you wish.) 3. Remove peels, seeds and stems from peppers and put remaining pepper pieces in a small blender. 4. Add olive oil, almonds, garlic and spices and puree. 5. Top each plate of pasta with half of canned mushrooms, red pepper pesto and freshly grated Parmesan.

I served it with some toasted Rosemary sourdough bread from Costco.