Slim Red and Green Pasta

• 2 1/2 pounds sweet red bell peppers or fresh pimentos or, 20 oz roasted red peppers or, canned/jarred pimentos, (whole or sliced)
• 1 cup scallions, spring or green onions thinly sliced
• 1 can chickpeas (garbanzo beans) low-sodium, drained
• 3/4 cup basil chopped, fresh, or
• 1/4 cup basil dried
• 1 1/2 tablespoons tarragon leaves fresh, chopped, or
• 1 1/2 teaspoons tarragon leaves dried
• 3 tablespoons capers canned, drained
• 1 pound pasta dried, curly, (armoniche, rotelle)
• 1 x salt
• 1 x black pepper

1. Place fresh bell peppers in a 10- by 15-inch pan.
2. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes.
3. Let cool, then pull off skins, remove stems, and rinse off seeds.
4. (Drain and seed canned peppers.)
5. Finely chop peppers in a food processor or with a knife.
6. Place in a 3- to 4-inch pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes.
7. Meanwhile, fill a 5- to 6-inch pan 3/4 full of water; cover and bring to a boil over high heat.
8. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes.
9. Drain pasta and pour into a wide, shallow bowl.
10. Spoon pepper mixture onto pasta.
11. Mix to serve; season to taste with salt and pepper.

sweet red bell peppers, scallions, chickpeas, basil, basil dried, tarragon, tarragon, capers, pasta, salt, black pepper

Taken from recipeland.com/recipe/v/slim-red-green-pasta-42969 (may not work)