This was SOOOOO good! It had tons of flavor and was really easy. Colin and I both loved it and I'm thinking this is a recipe that will most definitely make it into the regular rotation.
1/2 cup roasted red bell peppers (from a jar or fresh)
3 cloves garlic
1/3 cup grated Parmesan
1/3 cup pine nuts
1 1/2 cup basil leaves
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1 pound pasta of choice (I used rotini, which was great shape because the sauce was really able to cover each piece)
1/4 cup heavy cream (optional)
1/2 cup reserved pasta water
Place red peppers and garlic into food processor. Pulse until well combined. Add Parmesan, pine nuts, basil leaves and salt. With processor running, slowly stream in olive oil. Set aside. Cook pasta according to directions. Drain and transfer to a large skillet or pot. Pour in pesto and stir. Stir in heavy cream, if desired. Add pasta water as necessary. Heat for about 5 minutes, or until heated through.
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