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Consumer-Submitted Article

Things You'll Need:

4 yellow bell peppers

2 red bell peppers

1/4 cup dry white wine

1 cup high-quality neutral-tasting chicken or vegetable broth

1 cup half-and-fifty percent

1 pound linguine or rotini

1/4 cup chopped fresh basil leaves

Salt and freshly ground black pepper. Gourmet.

Few sprigs fresh basil (to garnish)

1 Heat the broiler. Lightly oil a rimmed baking sheet.

2 Place the bell peppers on the baking sheet along with space between them. Broil 4 inches from the warmth to 15 to 20 minutes, till charred all over, turning a few times.

3 Location the peppers within a covered bowl, plastic bag or report bag. Seal and let steam to almost 10 minutes to loosen skins.

4 Lower slits in the peppers and drain momentarily into a small bowl to catch each and every juices. Scrape or peel the skins and discard. Scrape also discard the seeds and membranes.

5 Chop the yellow peppers. Combine them in a food processor or blender ibs for the garlic plus pepper juices. Process until finely chopped. Add the broth and wine and process to generate a consistent puree. Transfer to a saucepan plus add fifty percent-plus-half. Heat delicately above meduim heat, stirring occasionally.

6 Cut the red peppers into thin, 1 1/2-inch extended strips. Prepare the pasta in plenty of boiling salter water till soft. Drain nicely.

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