Title: Romanesque sauce
 Categories: Sauces, Vegetarian
      Yield: 4 Servings
 
      1 pk EDEN Spaghetti
           -OR EDEN Ribbon Pasta
      3 lg Sweet bell peppers
           --(green or red)
      2    Cloves garlic
    1/4 c  Slivered almonds, toasted
      1 lg Lemon; (zest only)
           Sea salt and black pepper
           -- to taste
 
  Cut Peppers in half, remove seeds and sear over a burner or under the
  broiler until thoroughly charred and black. Place in paper bag and
  allow to sit for 5 minutes. When cool, gently peel off the skin.
  Meanwhile, place garlic cloves in blender or food processor and
  mince. For lemon zest, carefully remove the outer skin, not the
  bitter tasting white layer, with a vegetable peeler or a grater. Add
  peppers, almonds and lemon zest to blender and mix until coarsely
  chopped. Spoon over hot or cold pasta.
  
  Prep Time: 15 minutes Yield: 4 servings