I just want to dive into the mounds of this creamy red pepper and Almond Pasta. I want to swim through the strands and throw crispy little chips of salty bacon in the air and shout with happiness as I rest my head on a fluffy pillow of Parmesan cheese.

Yes. I’m sober.

But I am high on this pasta.

It’s awesome, and just another fast weeknight meal to throw in your back pocket arsenal of reasons why you can get an amazing meal to the table in 30 minutes or less. Everyone will assume you are superwoman (or maybe man?) but really it will be super easy.

Oh, by the way, have you noticed that I am going back to posting every day. Do you like that better? I can’t help it. Despite the fact that that things will only get rapidly more insane over the next few weeks with the book coming out (A WEEK FROM TODAY!!!!) I just love it. I am a manic freak! And don’t forget about my new “Thirsty Thursdays!” (thanks for the name love from reader Jennifer!!) where I will feature a new cocktail or mocktail every Thursday ☺

Ok, in the meantime, to make this Pasta with Roasted Red Peppers, Almonds and Bacon, this is what you do:

In a large pot of salted water, cook the pasta according to the manufacturers directions.

Preheat the oven to 425 degrees. Place the red pepper slices on a sheet of foil placed on a baking sheet. Roast the red Peppers for 10-12 minutes.

In a food processor, add the garlic cloves, almonds and the roasted red peppers and the olive oil. Pulse until well combined and then add the red wine vinegar. Season to taste with kosher salt.

Fold the parmesan cheese into the red pepper sauce and season to taste again.

Toss the red pepper sauce with the pasta.

Top with parmesan cheese, a sprinkle of almonds and a crumble of crispy bacon.