Red Bell Pepper Cream Sauce

3 large red bell peppers
1/2 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon chopped garlic
1 cup whipping cream

Char peppers over flame or in broiler until blackened on all sides.
Enclose in paper bag.
Let stand 10 minutes.
Peel, seed and coarsely chop peppers.
Transfer to processor.
Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped.
Transfer mixture to large bowl.
Stir in whipping cream.
Season with salt and pepper.
(Sauce can be prepared 6 hours ahead. Cover and refrigerate.)

Makes about 1 cup.