Sweet roasted red peppers make a luscious pasta sauce in this linguine with sweet pepper sauce, which is accented by more roasted pepper slices, wilted baby greens, and decadent burrata cheese.
On the heels of the.boy forcing me to watch the new Robin Thicke video, all the while confiding in me his deepest hopes that certain female body parts might make a cameo appearance or, better yet, play a leading role.
A big old bowl of pasta that has twice as many veggies as it does noodles?
I feel cleansed at the mere memory of eating it.
My Youtube browsing history, on the other hand, will never be the same.
Roasted red peppers double as both a sauce and a mix-in in this dish, and are tossed with whatever baby greens you can get your hands on, along with thick linguine noodles.
And don’t forget the hefty dose of burrata on top to up the lascivious factor.
I may disapprove of objectifying the female body, but a creamy decadent cheese like burrata?
It’s just asking for it.
And for the record, there were no boobs in the video.
Unless you’re counting Robin Thicke’s, which, apparently the.boy does not.
Another bowl of this linguine with burrata, greens, and sweet pepper sauce to recover from that mental image? Don’t mind if I do.
- 1 lb linguine
- 1 lb red bell peppers, halved and seeded
- 1 lb yellow bell peppers, halved and seeded
- 3 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ¾ tsp salt
- ¼ tsp freshly ground black pepper
- 5 oz mixed baby greens, like baby kale or baby swiss chard
- 4-6 oz burrata cheese
- Preheat the broiler to high.
- Set a pot of salted water to boil, and cook the pasta until al dente, reserving ¼ cup of the cooking water.
- Meanwhile, put the bell pepper slices on a parchment-lined baking sheet, skin sides up. Broil until blackened, about 8-10 minutes. Wrap the peppers in foil or place in a container with a cover. Let stand for 10 minutes and then peel. Set half of each color of the peppers aside. Put the rest into a food processor and puree.
- Heat a large skillet over medium heat. Add the olive oil to the pan and heat until sizzling. Add in the garlic and saute for 2 minutes, or until tender. Add the reserved cooking liquid, bell pepper puree, salt and black pepper. Simmer on low heat for 5 minutes. Add in the greens and cook until wilted.
- Slice the reserved bell peppers. Toss them with the pasta, greens, and sauce. Season to taste with salt and black pepper. Divide among serving bolls and top each with burrata.
For more peppery pastas, check out these:
From Around the Web:
20 Minute Ricotta Pasta from The Law Student’s Wife
Grilled Kale and Red Pepper Tuscan Pasta Salad from Half-Baked Harvest
Cheesy Baked Pasta with Roasted Red Pepper and Eggplant from Pink Parsley
Red Pepper Pasta Bake from Damn Delicious
Tangy Pasta Salad with Tomatoes, Peppers, and Olives from Barefeet in the Kitchen