Serves 6.

Ingredients

  • 2 cups red bell pepper, chopped
  • 1/2 cup chicken broth
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 2 cups bow tie pasta
  • 1 cup blanched green peas
  • 2 tablespoons chopped fresh parsley

Directions

  1. Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
  2. Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
  3. Meanwhile, cook pasta as directed on package. Drain.
  4. Mix together pasta, red pepper sauce, peas, and parsley.

This article was originally published in May 2025.