Roasted Red Pepper Pasta

I made this dish last Sunday when we went up to my parent's house to have my mom cut Emi's hair. My mom never misses an opportunity for me to cook for them. :-D
I got this recipe from a new blog I found a couple of weeks ago and I have quite a few more recipes to try from her blog. Be sure to check out Norah's blog here. This recipe turned out so good! I will definitely make it again once red peppers go on sale! :-D The only thing I did differently is that I added the parmesan to the sauce and let it melt in instead of just using it as a topping.
Side note on the picture: My mom took this picture and she wanted some "green" on there so she stuck her salad bowl next to the pasta on the plate. I told her it would look goofy, but she is just too cute to listen to me. :-D

ROASTED RED PEPPER PASTA
3 red bell peppers
2 tablespoons pine nuts (optional)
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, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. (Here are instructions for roasting bell peppers.)
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. 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 parmesan cheese. Stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.