Pasta with Red Bell Pepper and Sun Dried Tomato Pesto Recipe
Ingredients
| Roasted red bell peppers | 3 Medium, peeled | |
| Tomatoes | 12 , dried | |
| 1 medium garlic clove, chopped fine | ||
| Chicken broth | 6 Tablespoon, reduced | |
| Toasted pine nuts | 3 Tablespoon | |
| Basil leaves | 1 1/2 Tablespoon, finely shredded | |
| 1 1/2 tablespoons chopped fresh Italian parsley | ||
| Lemon juice | 1 1/2 Tablespoon | |
| Sugar | 1/2 Tablespoon | |
| Parmesan cheese | 1 Ounce, grated | |
| 1 pound pasta, cooked and drained | ||
Directions
Put all the ingredients in a food processor fitted with the metal blade.
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Toss with cooked pasta the moment the pasta has been drained.
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Toss with cooked pasta the moment the pasta has been drained.
Chef
