Recipe - Pasta With Red Pepper Sauce

GENERAL
1 tablespoon Olive oil
2 Onions; chopped
4 lg Red peppers; deseeded and
; chopped
5 Sprigs fresh thyme
400 ml Vegetable stock; (14 floz)
375 g Tagliatelle verde; (12oz)
Pepper

TO GARNISH
2 tablespoon Roughly torn fresh basil
leaves
40 g Parmesan cheese; cut into
slivers (1
; 1/2oz)

Heat the oil in a nonstick fryingpan, add the onion and fry over a medium
heat for 510 minutes or until golden and translucent.

Add the pepper and cook for a further 5 minutes.

Add the thyme and vegetable stock, season with pepper and simmer for 20
minutes or until the peppers are soft.

Meanwhile, cook the pasta in plenty of boiling water according to the
packet instructions or until ''al dente'' (tender but still slightly firm
to the bite).

Meanwhile, remove the thyme from the pepper sauce, put the sauce in a
blender or food processor and pur‚e until smooth.

Drain the pasta and tip it into a warmed serving bowl.

Pour over the sauce, then serve immediately, garnished with basil and
parmesan cheese.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.