To a large skillet, add the olive oil. Heat over medium-high heat for 30 seconds, then add the sliced peppers and salt

Cook over medium-high heat for 3 mintues, until the peppers start to sizzle.

Now turn the heat down to medium, and cook for an additional 4-6 minutes, until the peppers release their juices, and brown and soften a little bit. Add a little more olive oil if the pan gets dry, and flip the peppers on occasion.

Don’t let the peppers cook over medium heat for longer than 6 minutes, we still want them to have a little bit of a crunch.

Peppers are done, set aside.

If you haven’t already, now is a good time to get the pasta water boiling, and prepare the pasta according to package instructions.

To the bowl of your food processor or blending device, add the cashew pieces, peppercorns, nutritional yeast (or Parmesan), garlic, and salt. Pulse a few times, then process until everything breaks down to small flecks, and the cashews start to get creamy.

Now add the cilantro, parsley, scallions, and dill. Pulse a few times, then process until the herbs are small flecks, and have incorporated into the rest of the mixture.

Finally, add the water. Process until the water completely incorporates, and you have one creamy, mostly smooth sauce. There will still be some flecks and texture from the herbs the cashews, and that’s perfect.

Once the pasta finishes cooking, drain it, and add it back to the pot you cooked it in.

Now add the sweet mini peppers to the pot with the pasta. Get any oil and juice from the skillet into the pasta as well, it adds great flavor.

With a pair of tongs, toss the pasta, sauce, and peppers together, until the peppers are evenly distributed, and the sauce coats the pasta.

Taste, and add more sauce as desired.

(And if you’re like me, you’ll also put more Parmesan on each individual serving.)

Enjoy!