Tuesday, September 13, 2011

Roasted Red Pepper and Basil Pesto Penne

Hi everyone! Hope you're all doing well. I'm sorry to disappoint my loyal readers (all two of you). I know I've been bad and missing in action. To be honest with you, I find myself cooking much more in the fall, winter, & spring months than I do in the summer. It's like I give myself a vacation half way through the summer. A vacation from blogging because I am cooking just not as much. Anyway, here I am. I didn't leave you for too long! 

This recipe might be one of my favorites. It has so much flavor and is so easy to make. I promise you won't be let down especially if you like (love) garlic. If you're not a huge fan of garlic, like my parents, you can just omit the garlic from the recipe.

I came across this recipe while searching on one of my new favorite sites, Pinterest. You can follow my boards if you're on. If you're not on, don't blame me for sitting in front of the computer for hours at a time on this one website. Yes, it's addicting!

I know I've taken a picture of this meal but for whatever reason I can't locate it. It's driving me nuts! So you're just going to have to make it yourself so you can see what it looks like. I promise you're going to love it!

Roasted Red Pepper and Basil Pesto Penne
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
½ tsp. salt
¼ tsp. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
¼ cup heavy cream, optional

Place garlic and pine nuts in a food processor.  Pulse until finely chopped.  Add Parmesan, red pepper, basil leaves, salt and pepper.  Pulse until well combined.  With the motor running, add olive oil through the feed tube and process until incorporated.  Set aside.

Cook pasta according to package directions.  Drain and return to the pot.  Add the pesto to the pasta and stir to combine.  Stir in heavy cream if desired for a creamier sauce.  Heat until warmed through.  Serve immediately.