Serves: 8
Total Calories: 42

2 1/2 pounds red bell peppers or fresh pimientos
20 ounces sweet red peppers roasted
1 cup green onion thinly sliced
1 can garbanzo beans low-sodium (1 lb) - drained
3/4 cup basil fresh leaves, chopped
1/4 cup basil leaves, dried
1 1/2 tablespoons tarragon fresh, chopped
1 1/2 teaspoons tarragon dried
3 tablespoons capers drained, canned
1 pound dried curly pasta - (armoniche, rotelle)
salt
black pepper

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.)

Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers stir often until steaming, 5 to 7 minutes.

Meanwhile, fill a 5- to 6-quart pan 3/4 full of water cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes.

Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve season to taste with salt and pepper.

Nutritional Facts:

Serves: 8
Total Calories: 42
Calories from Fat: 0

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