2 1/2 lb Red bell peppers

-or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR-

-- canned/jarred pimentos -- (whole or sliced) 1 c Thinly sliced green onions

1 cn Low-sodium garbanzos (1 lb)

-- drained 3/4 c Chopped fresh basil leaves

-OR- 1/4 c -Dried basil leaves

1 1/2 tb Chopped fresh tarragon

-OR- 1 1/2 ts -Dried tarragon

3 tb Drained canned capers

1 lb Dried curly pasta

-- (armoniche, rotelle) Salt Pepper Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon,

and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper. Per serving: 299 cal. (6 percent from fat); 12 g protein; 2 g fat (0.2 g sat); 60 g carbo.; 198 mg sodium; 0 mg chol. * Source: Sunset, July 1993 * Typed for you by Karen Mintzias