-Jenny Flake, Picky-palate.com½ Cup roasted red bell peppers from can or fresh
3 cloves fresh garlic
1/3 Cup parmesan cheese, grated
1/3 Cup pine nuts *(or pecans)
1 ½ Cups basil leaves
½ teaspoon salt
½ Cup extra virgin olive oil
1 lb Penne Piccolini (penne)
¼ Cup heavy cream, if desired
1. Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.
2. Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.
6 servings
1 comment:
Needs the cream to round out the flavors.
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