Pasta Primavera With Roasted Red Peppers - cooking recipe

Ingredients

3 red peppers
1 lb. asparagus
3 Tbsp. olive oil
2 garlic cloves, minced
1/8 tsp. coarse salt
1 bunch basil
1 lb. fresh peas, shelled or 1 c. thawed frozen peas
1/2 lb. pasta (spinach, herb or whole wheat)
1/2 c. fresh parsley
2 oz. freshly grated Parmesan cheese
salt and pepper

Preparation

Roast 2 red peppers, either under broiler or above a burner flame, turning until all sides are charred.
Remove from heat and place in paper bag or damp towel.
Allow to cool.