Roasted Pepper Orecchiette

Lily had an eyelash on her cheek this morning and I told her to make a wish. She asked if she could wish for anything she wanted to which I said ... of course.
She made her wish and then she asked if she could tell me what it was, so I listened. She told me she had never had a picnic before and she really wanted to have a picnic with me and Ollie. I reminded her she had many when she was about two years old, but she had no recollection so she described the whole set up and explained everything we would need for the picnic. I reminded her it was 157 degrees in LA today, but nothing was stopping her.

So today I'm planning a picnic. It's an afternoon picnic because it's still 157 degrees in LA, but she wished for a picnic so a picnic is what we are having. We have pasta, sliced turkey, cheese, crackers, chocolate filled cookies, juice, and a giant blanket and I'm looking forward to no phones, no work, no emails - Just my babies and our picnic. It's the little things that count and the memories that last forever and ever so picnic here we come .....

One of my favorite quotes ...

"One day you will wake up and there won't be anymore time to do the things you've wanted. Do it now." - Paulo Coelho

And our yummy Roasted Pepper Picnic Pasta below ...


Roasted Pepper Orecchiette

1 pound pasta of your choice
1 tbsp extra-virgin olive oil
2 tbsp butter
3 garlic cloves, minced
½ large onion, finely diced
16 oz jar roasted red peppers, drained and rough chopped
1 cup vegetable or chicken broth
fresh ground black pepper
¼ cup heavy cream
2 tbsp fresh parsley, finely minced, plus more for serving
2-3 leaves fresh basil, chopped, plus more for serving
½ cup Parmesan shavings, plus more for serving

1. Prepare pasta according to the package directions. Make sure to add a teaspoon of kosher salt to the water while it cooks. 

2. While the pasta is cooking, add the oil and butter to a large skillet over medium-high heat and melt the butter.

3. Add the garlic and onions, sauté until they start to soften, about 2-3 minutes.

4. Add the chopped red peppers and cook until hot, about 2-3 minutes. Remove from heat and let cool 5 minutes then transfer the contents of the skillet to a food processor. Put on the lid and puree the pepper mixture until totally blended (there should still be some texture to the peppers).

5. Pour the pepper puree back into the skillet. Over medium heat add the broth, 1 tsp salt and some fresh pepper. Stir until heated. Add the cream and stir to combine. Add the parsley and basil and stir. Taste and adjust seasoning if needed.

6. Drain the pasta and add to the skillet. Add the Parmesan and stir everything together to coat the pasta.

7. Serve in bowls with extra Parmesan, parsley and basil on top if desired.