Roasted Red Bell Pepper Pasta (from the pioneer woman)

This is hands down my new favorite pasta. You definately have to try it!

3 red bell peppers (you could also use one red, one yellow, and one orange)
2 tablespoons pine nuts
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers on your grill or using your broiler.Turn them every few minutes to make sure they are nice and black!, Let them cool for just a minute or two, then place them in a Ziploc bag to allow to sweat. Next, peel the charred skins from the peppers, cut off the tips, then removed seeds. Cut into strips, set aside.Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts in a blender or food processor. Set aside. Cook pasta according to package directions.In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together. Place pasta into a bowl, top with chopped parsley, and grated parmesan. Enjoy!