1. Heat broiler. Place peppers, cut side down, on broiler pan. Place shallots and garlic around peppers. Bring large pot lightly salted water to boiling for pasta.
2. Broil vegetables 4 inches from heat for 10 to 12 minutes or until charred and tender-crisp. Let cool. When cool enough to handle, peel. Dice 2 pepper halves and place in large pasta bowl.
3. Combine remaining pepper, shallots, garlic, almonds, Parmesan, vinegar, honey, salt and pepper in food processor or blender. Whirl until smooth. Add sour cream. Whirl just until blended. Transfer to large serving bowl.
4. Meanwhile, cook pasta in boiling water according to package directions until firm but tender. Drain well. Add to red pepper mixture in bowl; toss to mix. Serve hot. Makes 6 servings.