Creamy Roasted Shishito Pasta

1: In a flat surface or in a mixer, combine the flour & eggs. Knead until it’s a smooth ball. Rest for 30 minutes.

2: Remove the stems from the peppers (save a couple for garnish if you wish), and add to a bowl with the smashed garlic. Toss with avocado oil, salt, and black pepper. Sauté in a skillet on medium heat until the peppers begin to blister, about 10-15 minutes. Stir often.

3: Add the sautéed mixture to a food processor and blend. Set aside. Melt the butter in the skillet and sauté the onion on medium heat for about 10 minutes.

4: While that sautés, roll out your pasta dough & cut into your preferred shape (fettuccine recommended). Bring a large pot of salted water to a boil & cook your pasta.

5: Add the heavy cream, blended peppers, and garlic to the sautéed onion. Season with red pepper flakes & salt if needed. Simmer until it thickens slightly.

6: Drain the pasta and save about half a cup of pasta water. Pour the pasta & water into your sauce and stir together.

7: Serve topped with more red pepper & parmesan!