Roasted Pepper Pasta - cooking recipe

Ingredients

1 pkg (20 oz) fresh spinach and ricotta agnolotti or ravioli
1 jar (9 oz) roasted red peppers
1 tsp olive oil
2 cloves garlic, finely sliced
1/4 cup lemon juice
1/4 cup shaved Parmesan cheese
2 tbsp pine nuts, tasted
2 oz baby arugula leaves

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Process peppers in a food processor until smooth.
Heat oil a large skillet on medium heat. Saute garlic 30 seconds until fragrant. Add peppers and cook, stirring, for 2-3 mins, until bubbling.
Add drained pasta to pan with lemon juice. Toss well to coat. Season to taste. Top with shaved Parmesan cheese and pine nuts. Serve with arugula leaves.