Perfect Vegetables' recipe for roasting peppers was more work than is necessary. Why core the pepper and slice it into flat pieces before placing under the broiler, when it works perfectly well to shove the whole pepper under the broiler and flip it a few times? I did it my way.
The one thing going for this recipe is how easy it is to prepare. Mix oil, chopped roasted red and yellow pepper, garlic, mint, capers (mine looked funky and had turned pink, so I used olives), and lemon juice in a bowl and let it sit for a half hour. Then stir it into the drained pasta, adding pasta water as necessary.
I stirred a mountain of parmesan cheese into this, just to make it taste like something, and it still wasn't enough. Matt added an additional mountain of cheese to his, beyond what was already in there.
Conclusion: Just okay. If not for the fact that Charlie ate it, I'd never make it again.