Red Pepper and Pesto Penne

Kelly loved this recipe when she and Kathy made it on one of their aunt-niece weekends. The original recipe from Annie-eats.com used uncooked garlic in the sauce and it was too pungent, so we sauté it first.
– Terry

Ingredients

• 3 cloves garlic
• 1/3 cup pine nuts
• 1/3 cup Parmesan cheese, grated
• 1 cup roasted red bell pepper (fresh or jarred)
• 1 cup basil leaves
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/3 cup extra virgin olive oil
• 1lb penne pasta
• ¼ cup heavy cream, optional

Instructions

1. Saute garlic in a little olive oil until softened. Place garlic and pine nuts in a food processor. Pulse until finely chopped.
2. 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.
3. Cook pasta according to package directions. Drain and return to the pot.
4. Add the pesto to the pasta and stir to combine.
5. Stir in heavy cream, if desired, for a creamier sauce. Heat until warmed through. Serve immediately.