3 red peppers, cut into 1-inch chunks
3 cloves garlic, thinly sliced
2 tbsp. olive oil
1 lb. linguine
3 tbsp. fresh lemon juice
1/3 c. heavy cream
1/4 c. finely grated Parmesan cheese
1/2 c. small basil leaves
- Heat oven to 425°F. On large rimmed baking sheet, toss red peppers and garlic with oil and 1/4 tsp each salt and pepper; arrange in even layer. Roast until peppers are tender, 25 to 30 minutes.
- While vegetables are roasting, cook pasta per package directions. Reserve 1/2 cup cooking water; drain pasta and return to pot. Toss with 3 Tbsp fresh lemon juice.
- When vegetables are done, transfer to blender, add cream and Parmesan and puree until smooth.
- Reheat pepper sauce if necessary. Toss pasta with sauce to coat, adding some reserved pasta water as necessary, then fold in basil. Serve sprinkled with additional Parmesan if desired.