Ingredients:
1 15oz jar of chopped roasted red bell peppers
3 tablespoons pine nuts, toasted
½ large onion, diced
¼ teaspoon crushed red pepper flakes (optional)
3 cloves garlic, minced
1 cup low-sodium vegetable broth
½ cup cashews
¼ cup chopped fresh flat-leaf parsley
ground black pepper, to taste
sea salt, to taste
1 tablespoon Italian seasoning
2 tablespoons fresh minced basil
1 bunch of asparagus
Instructions:
1. In a blender, puree roasted red peppers and pine nuts. Set aside.
2. Heat a large skillet over medium heat until hot. Add onion and crushed red pepper; cook about 5
minutes or until beginning to brown and stick to the skillet. Stir in garlic and broth; cook 1 minute.
3. Blend red peppers, pine nuts, cashews, and add water depending on the consistency.
4. Transfer to the skillet and stir in parsley, Italian seasoning and sea salt and pepper, to taste.
5. Prepare asparagus in a pan, cooking to your desired crunchiness. Chop asparagus into smaller pieces and cover with Roasted Red Pepper Pasta Sauce!
