Wednesday: pasta with peppers and cheese

A quick one:
Cook a diced onion and some chopped garlic in olive oil for a few minutes. Add roasted peppers (these were ones from the biokiste that I processed and froze a couple months ago) that have been cut into strips, fresh thyme and rosemary, salt, and a good grind of black pepper. Let cook another few minutes. Add pasta (we used whole-wheat cellentani), a bit of cream, and some grated cheese (mixture of swiss hard cheeses) and mix well. Serve sprinkled with some raclette spices and black pepper.