Roasted Red Pepper and Basil Pesto Penne

I saved this recipe a couple months ago, and I’ve been wanting to try it ever since that day. For Christmas, my dad got us a food processor. I knew this would be the perfect recipe to break in our new kitchen gadget.

This pesto is simply delicious, and it is so incredibly easy to make. We changed it up just a little by adding two grilled chicken breasts that we cut into bite-size pieces and tossed in when we added the pesto to the penne. We had quite a bit of leftovers, but that was fine with us because the leftovers tasted just as good!

Roasted Red Pepper and Basil Pesto Penne
Ingredients:
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
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
1/4 cup heavy cream, optional

Directions:
-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 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.

Source: Annie’s Eats