I saw this recipe on one of my new favorite blogs, Picky Palate. She has lots of delicious brownies, cookies and other treats, as well as some easy weeknight meals. This one was definitely a hit!
Roasted Red Pepper and Basil Pesto Penne Piccolini
½ Cup roasted red bell peppers from can or fresh
3 cloves fresh garlic
1/3 Cup parmesan cheese, grated
1/3 Cup pine nuts
1 ½ Cups basil leaves
½ teaspoon salt
½ Cup extra virgin olive oil
1 lb Penne Piccolini
¼ Cup heavy cream, if desired (I added it for a more creamy sauce, but it’s great just with the pesto as well)
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.
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.
Source: Picky Palate