1 box pasta (Cookbook recommends Gemelli, but that isn't readily available here.)
1 bag green beans (divided)
1 cup heavy whipping cream
3/4 teaspoon cinnamon
1 garlic clove
Salt and pepper to taste
Boil pasta according to directions. Meanwhile, microwave green beans in a covered glass dish until almost cooked. Puree 2/3 of green beans in blender with remaining ingredients. Pour sauce into a large pan with almost al dente pasta and remaining green beans. Add pasta water for additional thinning of the sauce. Cook together until al dente.
Yep. It's for real. I still like roasted red peppers. Only took me 28 years to learn this. This time I tried it chilled. Nope. Warm to room-temp is best. But still like it. Paul called it perfect. Wow! Don't think he describes much I make as perfect. Can I serve it every day?
Although you can get a wheat pasta for cheaper sometimes, I purchased a box for $1 when it was on sale and thought it was a good idea to try it since we do like pasta a lot. Our first use was with a basic spaghetti sauce. I like to always make a basic spaghetti sauce when I am tasting a new pasta product.
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