Roasted Pepper Rigatoni

The last CSA share had a huge bag of peppers that I'm finally at the end of, & now, I'm definitely missing the weekly bag of fresh vegetables.  I've realized that I have to stop at the grocery store more often these days.  But here's what we made with those last peppers.  The original recipe calls for only red bell peppers, but I had some small red peppers, a green pepper, some Hungarian wax peppers (which can be a little on the hot side), and a poblano pepper.  Using all of those, the dish had a spicier taste than when I've made it before.  Either way, it's one of David's favorite meals.

Roasted Pepper Rigatoni

Adapted from Giada De Laurentiis' Everyday Pasta.

1/2 lb rigatoni (I'm sure you could substitute another short hollow pasta, but rigatoni is best)

2 cups fresh bread crumbs 

1/4 cup almonds, chopped

peppers (enough to get about 2 cups of peppers after slicing)

3/4 cup extra virgin olive oil

1.  Heat oven to 400°F.  Lightly coat whole peppers with olive oil, & place on baking sheet.  When oven is heated, roast peppers until skin is slightly blackened.  Cool, remove seeds, & slice long-wise.

2.  Spread almonds on baking sheet, & toast in oven until fragrant & golden brown, approximately 5-10 minutes.  (Keep your eye on these; they can burn fast when you're not watching.)

3.  Bring a large pot of salted water to boil, & cook pasta until tender, approximately 8-10 minutes.  Drain, & return to pot.

4.  While cooking pasta, place toasted almonds in food processor, & pulse until they are finally chopped with the texture of bread crumbs.  

5.  Add 3/4 cup olive oil to cooked pasta along with the bread crumbs, toasted almonds, & roasted, sliced peppers.  Toss to combine.

Add fresh Parmesan cheese, if desired.

Serves 4.