Ziti With Fresh Asparagus and Toasted Pine Nuts

Ingredients

• 1 green bell pepper
• 1 yellow sweet pepper
• 1 sweet red pepper
• kosher salt
• 1 lb fresh asparagus
• olive oil
• 3-4 garlic cloves, minced
• 1 tablespoon onion powder
• 1 teaspoon dried basil (rub between fingers to waken flavor)
• 1 tablespoon fresh lemon juice
• 1 cup ricotta cheese
• 1/2 cup plain yogurt
• 1/4 cup sour cream
• 1/4 cup fresh flat-leaf Italian parsley, roughly chopped
• 8 ounces ziti pasta, uncooked
• 1/2 cup parmesan cheese, freshly grated
• 3 tablespoons pine nuts, toasted
• fresh ground black pepper, to taste

Directions

1. 1

   Cut peppers in half, and remove the seeds and membrane.

2. 2

   Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).

3. 3

   Transfer roasted peppers to a bowl of ice water for 5 minutes.

4. 4

   Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.

5. 5

   Snap off the tough ends of the asparagus; cut into 1-inch pieces.

6. 6

   Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.

7. 7

   Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.

8. 8

   Remove vegetables from heat, and set aside.

9. 9

   Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.

10. 10

    Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.

11. 11

    Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.