Penne With Bell Peppers Mushrooms And Cheese
|Pine nuts||1⁄2 Cup (8 tbs)|
|Peppers||2 Small (Red, Yellow Or Green Or Any Combination Approximately)|
|Arugula||2 Ounce (Small Bunch)|
|Penne pasta||1 Pound (Short Tube Pasta)|
|Olive oil||2 Tablespoon|
|Onion||1⁄2 , sliced|
|Garlic||2 Clove (10 gm), crushed|
|Green onion||1 , chopped|
|Chopped mushrooms||1 Cup (16 tbs)|
|White wine||2 Tablespoon|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Chopped anchovies||1⁄2 Tablespoon|
|Grated provolone cheese||1 Cup (16 tbs) (Any Soft, Mild Cheese, I.E. Havarti, Brick, Etc.)|
|Parmesan||1⁄2 Cup (8 tbs)|
Toast on stove or in oven at 400°F until brown.
Broil in oven for approx. 10 minutes, until charred, turning often so as not to burn the skin.
Cool, then peel skin.
Remove top and seeds, and cut into strips.
Chop finely and set aside.
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Add and saute" until golden brown.
Add to above and blend.Add and cook until slightly reduced, approx 2 minutes.
Add and continue cooking on medium heat until slightly thickened, approx 5 minutes.
Add to above sauce, blend well, and puree.
Strain sauce, save, and place in large bowl.
Add to strained sauce and blend well.
Add arugula, peppers, pine nuts, and pasta.
Combine and serve.