Fettuccine With Red Pepper, Artichokes & Chickpeas

1/2 cup whole almonds
1/4 cup sesame seeds
1 14oz jar roasted red peppers, drained and rinsed (about 1 cup)
5 Tbs olive oil
1 Tbs red wine vinegar
1 Tbs lemon juice
1/4 tsp cayenne
1 lb fettuccine
1 15oz can chickpeas, drained and rinsed
1 9oz jar water-packed artichoke hearts, quartered
1/4 cup chopped parsley

1) Toast almonds in skillet over medium-high heat 3 minutes, or until lightly browned, stirring often. Toast sesame seeds 1 minute, or until golden. Cool.
2) Cut peppers into thin strips. Blend 1/2 cup pepper strips with almonds, oil, vinegar, lemon juice and cayenne in food processor. Add sesame seeds, and pulse to combine.
3) Cook pasta according to package directions. Drain, and reserve 1/2 cup cooking water. Transfer pasta to serving bowl. Add reserved cooking water, red pepper mixture, chickpeas, artichokes, parsley and remaining red pepper strips. Toss to combine. Season with salt and pepper, and serve.

Review: Wow. Mike has been on my case for awhile that I need to use the roasted red peppers in the fridge. So, I pick a recipe to make him happy. Except that when I opened the jar tonight, I found weird, white, jellied mold on my pepper. Oops. So, I improvised by throwing a can of artichoke hearts in the food processor to make the "sauce" and tossed another can in at the end. It lacked a little something, so Mike added an Italian cheese mix (the leftovers from making pesto tonight). That seemed to make it all better. So much for those peppers!