Green Ribbon Pasta with Arugula, Goat Cheese and Grilled Peppers

Cook pasta in a large pot of boiling salted water. Peel shallots and cube. Peel garlic and finely chop. Melt butter in a small saucepan and briefly sauté shallots and garlic. Rinse peppers, halve, remove seeds and ribs. Place skin side up on a baking sheet and bake for 15 minutes, or until the skins starts to bubble and turn black. Cover with a slightly cool cloth and remove the skin. Cut into strips.Rinse basil and arugula and dry, removing any stems.  Mix all ingredients together and season with vegetable broth and pepper.