Recipe - Spinach Pasta With Roasted Red Pepper Sauce

12 ounce Dried spinach pasta
1 small Cauliflower head; cut into
florets
One half cup Olive oil
1 Onion; cut or sliced up into thin
Half moons
One half cup Dry white wine
1 Jar Roasted red peppers
(7oz); drained, and
Cut into thin strips
4 ounce Hazelnuts; toasted, skinned,
And chopped
Salt; to taste
Freshlyground black pepper;
to taste

Bring water to a boil for pasta. Add pasta and cook until al dente. Steam
cauliflower florets separately. When done chop into small bits and hold
until later. Heat olive oil in a skillet. Add cut or sliced up onions and saute a
minute just to start them cooking. Cover the skillet, reduce the heat, and
cook until tender about 5 minutes. Add the wine and reduce by half. Add the
peppers and saute a moment just to heat through. Season to taste with salt
and freshlyground black pepper. Add cauliflower bits just to rewarm. When
pasta is done, drain it and transfer to a bowl. Top with sauce and blend
the two together. Garnish with toasted hazelnuts. To toast and skin
hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees
until they emit a roasted aroma. Rub the skins off between two cloth towels
and discard skins. The nuts are ready to be used. This recipe yields 4