Sautéed red capsicum and almonds with freshly cooked pasta make for a great, light lunch in summer. Kids esp. love this dish!
I love this recipe. I am married to an Italian (green card Italian, not Mamma Leoni from Brooklyn Italian), and he is always impressed when I make this dish. The almonds are a special touch and it always helps to have fresh fresh fresh ingredients. My kids don't like peppers as a general rule so I never intended to make it for them. It looks like there's cream added to the sauce because of the creamy pink color. Great way to fool those die-hards who refuse to eat anything that is 100% vegetarian. - 07 Nov 2001 (Review from Allrecipes US | Canada)
Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables, I just tossed them with the other ingredients with wonderful results. This is designed to be served hot, but cold leftovers the following day were delicious. - 30 May 2003 (Review from Allrecipes US | Canada)
The sauce really is tasty, although I would be inclined to add more garlic, cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland. - 01 May 2001 (Review from Allrecipes US | Canada)