make it tonight

I made this recipe about a month ago and LOVED it. It is straight forward, not too complicated and perfect for weekday cooking. My kids ate it. I opted not to put the parsley on since I knew this might turn away my children. If your family is also a little green phobic, just sprinkle some on the individual portions. I must say that I never cook with cream so this might explain why I am so over the moon with this recipe. The original recipe asked for heavy cream but I substituted half and half. It worked great. Toss together a quick salad and you have yourself some supper. Enjoy!
Pasta with Roasted Red Pepper Sauce - from The Pioneer Woman
3 red bell peppers
2 tablespoons pine nuts
1/2 medium onion, finely diced
1 clove garlic, minced
1/2 cup half and half
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.