Three Pepper Pesto Pasta

1. 1

   Cook pasta according to package directions, drain and set aside; keep warm.

2. 2

   Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.

3. 3

   Transfer pine nuts to a food processor.

4. 4

   Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.

5. 5

   Cook over medium heat for about 6 minutes, stirring occasionally.

6. 6

   Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.

7. 7

   Gradually add Parmesan cheese, a paste will form.

8. 8

   Toss paste with pasta, divide amongst 4-6 plates.

9. 9

   Top with pepper mixture.

10. 10

    ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).

* Per serving · 4 servings · Values may vary.