Fettucini with Roasted Salsa

Pasta:
8 ounces dry fettucini

Roasted Salsa:
2 ripe fresh tomatoes, cored, cut in half and seeds squeezed out
1/2 onion, cut in chunks
1 clove garlic, sliced in thin strips
1/2 green bell pepper, remove seeds and veins, cut in quarters
1/2 jalapeno, seeds removed
1/4 cup fresh cilantro
8 tablespoons grated parmesan cheese
Fresh cracked black pepper to taste

Cook pasta according to package directions. Drain and set aside in colander until ready to serve.

Meanwhile, preheat your oven broiler. Prepare tomatoes, onion, garlic and peppers and place them skin side up on a flat cookie tray. Roast under the broiler for 10-15 minutes or until skins turn very brown and blister. Place all into food processor or blender. Add fresh cilantro and puree until smooth. Heat and serve over cooked pasta.

Sprinkle 2 tablespoons grated parmesan and fresh cracked black pepper over the top of each serving. Serve with tossed green salad.

 

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