---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Vegan
       Yield: 4 servings
       1 pk EDEN Spaghetti
            -OR EDEN Ribbon Pasta
       3 lg Sweet bell peppers
            --(green or red)
       2    Cloves garlic
     1/4 c  Slivered almonds, toasted
       1 lg Lemon; (zest only)
            Sea salt and black pepper
            -- to taste
   Cut Peppers in half, remove seeds and sear
   over a burner or under the broiler until
   thoroughly charred and black. Place in paper
   bag and allow to sit for 5 minutes. When cool,
   gently peel off the skin. Meanwhile, place
   garlic cloves in blender or food processor and
   mince. For lemon zest, carefully remove the
   outer skin, not the bitter tasting white layer,
   with a vegetable peeler or a grater. Add
   peppers, almonds and lemon zest to blender
   and mix until coarsely chopped. Spoon over
   hot or cold pasta.
   Prep Time: 15 minutes
   Yield: 4 servings
   Copyright 1995 Eden Foods, Inc.
   <Electronic format courtesy of: Karen Mintzias>