We rented our place last week so I’m finally able to cook again! These short weeks really throw me off. I work best when I have a regular schedule. Normally I go to the grocery store on Monday morning, but we were gone for the holiday so I had to go today. Really strange for me. On top of everything, Michael is going to San Francisco on Friday which threw me off even further. So now I’m off my schedule, Michael’s leaving and I have to start packing up our house. Yay for me!
This recipe was born from a state of complete disarray. As I said, I’m kind of a mess and needed something delicious and easy. Honestly, this couldn’t be any easier.
Ingredients:
Serves 2
2 red peppers, roasted, seeded and peeled
2 cloves garlic
2 tbsp mascarpone cheese
2 tbsp olive oil
1/2 lb asparagus, trimmed and cut into bite sized pieces
1/2 lb whole wheat pasta
3 tbsp fresh basil, julienned
2 tbsp Parmesan cheese
Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees. Place the peppers on a baking sheet and roast until well charred. Remove from the peppers from the oven and cover with a large pot. Allow the peppers to steam for 10 minutes. Seed and peel the peppers.
- Cook the pasta according to package.
- Add the peppers, mascarpone cheese, both garlic cloves and 1 tbsp olive oil to a blender. Mix until well combined.
- Heat remaining tablespoon of oil over medium heat. Add the asparagus and saute until tender. Remove from heat.
- When the pasta is just about cooked, add the sauce to the pan with the asparagus and warm over medium heat. Add the drained pasta and toss until well combined. Add the basil and toss.
- Top with parmesan cheese and some fresh basil.
As always, enjoy!
Sweet Suie 
this looks soooo good.