My husband does not like peppers.
Or so he says.
He will avoid them in salads. He won't eat pepper heavy dishes like fajitas (or if he does, he'll pick the peppers out). I'm convinced that he has an unfair prejudice against peppers. He doesn't understand what they taste like and how much he'd like them if he did.
Feeling this way, I'm not against employing a few covert tactics. I have been known to cut up peppers really small so he can't pick them out. I'll even puree them.
One time I made a red pepper soup for a dinner party. He didn't know what it was until I served it. He finished the bowl. He didn't eat the leftovers, but he finished his first portion.
A few weeks ago I made a chicken with roasted pepper sauce. I didn't tell him what the sauce was. He simply ate the chicken and told me, "That was a really good sauce." HAH! I knew it. He likes the taste of red peppers!
Last night I was having a major craving for tortellini and decided to make them for dinner. I was thinking I wanted some kind of creamy sauce on them. Tomatoes just weren't speaking to me. I wanted something else. I remembered the chicken in red pepper sauce. Hubby liked it. Why not make a similar sauce for my tortellini.
My recipe isn't terribly original. You have probably seen many sauces like this before. You probably have a similar one in your own recipe box. I'm posting it anyway. I just feel like it.
I added some roasted asparagus to make sure we get our greens in. I roast the asparagus because that's the only way I like it. Feel free to saute it with your onions and garlic.
He liked the pasta, but wasn't as enthusiastic as he was about the chicken. Do you think he's on to me? I won't tell him if you won't.
Tortellini with Red Pepper Cream Sauce and Asparagus
4 red bell peppers
2 bunches asaparagus, trimmed
4 cloves of garlic
1 handful fresh basil leaves, roughly chopped
2 Tbl dry sherry
1/2 cup heavy cream
Salt and pepper
2 9 oz packages of tortellini
Heat oven to 400 degrees. Coat peppers and asparagus with a little olive oil, salt, and pepper. Place on baking sheets. Roast asparagus for 10-20 minutes depending on how crispy you like it. Roast peppers for about 20-30 minutes or until skins blister.
Chop asparagus into pieces and set aside. Put peppers in plastic bags. Wait a few minutes and then remove the skin. Chop into pieces.
In a skillet heat some olive oil and cook the onions and garlic until soft. Add the basil. Add the peppers and stir it all around to coat. Add the sherry and let everything cook down for another minute or two.
Transfer to a food processor and puree until smooth. Mix in the heavy cream.
Cook tortellini according to package directions. Drain and toss with sauce and roasted asparagus.
Serve with grated parmesan if you like.