Title: Slim Red & Green Pasta
Categories: Pasta Side dish
Yield: 8 Servings

2 1/2	lb	Red bell peppers or fresh pimientos
		OR
		Jars or cans roasted red peppers or or whole or sliced pimie
1	c	Thinly sliced green onions
1	cn	Reduced-sodium grabanzos, drained
3/4	c	Chopped fresh or 1/4 c dried basil leaves
1 1/2	tb	Chopped fesh or 1 1/2 ts dried tarragon leaves
3	tb	Drained canned capers
1	lb	Dried curly pasta such as armoniche or rotelle

Place fresh bell peppers in a 10"x15" pan. Broil about 3" 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.

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