This recipe for Pasta with Roasted Red Peppers, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 red peppers 1 1/2 tbsp. butter 2 1/2 oz. proscuitto 1 c. cream 8 qt. water 1 lb. pasta 2 c. peas 1 c. Parmesan cheese Salt and pepper
Roast peppers and peel skins. Melt butter. Saute proscuitto. Add peppers and cream. Add peas, salt and pepper. Boil water and cook pasta al dente. Mix drained pasta and cream sauce. Sprinkle with Parmesan cheese.
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