Farfalle With Roasted Red Pepper Pesto

1. 1

   Cook the farfalle in a large saucepan of boiling, salted water according to the package directions. Drain and return to the pan.

2. 2

   Meanwhile, for the pesto, drain the peppers, reserving 3/4 cup of the oil. Chop the peppers coarsely.

3. 3

   Place the peppers, oil, half the pine nuts, almonds, Parmesan cheese and garlic in a food processor or blender. Process until smooth. Season to taste. Stir in the remaining pine nuts.

4. 4

   Add the pesto to the pasta in the saucepan; toss on low heat for 1-2 mins, until heated through. Serve topped with basil and Parmesan cheese. Accompany with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.