Pasta with Roasted Red Pepper Sauce

I had some red peppers and cream that I needed to use up and found this yummy Pioneer Women dish. I'm still on the fence if I'll do it again... if I'm gonna do cream in a dish I'd rather have chicken scallipine - my all time favorite. But with all the good antioxidents of the red peppers, doesn't it balance out all of the cream? It was still really good, and she was right about the salt. I needed to put more salt in then I normally do to make it taste right.

3 red bell peppers

2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.