Pasta With Red Pepper Alfredo


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
Kosher salt


  1. 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. 
  2. 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.
  3. When vegetables are done, transfer to blender, add cream and Parmesan and puree until smooth. 
  4. 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.  


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