Pasta with Red Bell Pepper and Sun Dried Tomato Pesto
|Red bell peppers||18 Ounce, roasted, peeled, stemmed, and seeded (Three Medium 6 Ounces Each Pieces)|
|Sun dried tomatoes||12|
|Garlic clove||1 Medium, chopped fine|
|Reduced chicken broth||6 Tablespoon|
|Toasted pine nuts||3 Tablespoon|
|Shredded basil||1 1⁄2 Tablespoon (Use Fresh Ones)|
|Chopped fresh italian parsley||1 1⁄2 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Grated parmesan cheese||1 Ounce|
|Pasta||1 Pound, cooked, drained|
Put all the ingredients in a food processor fitted with the metal blade.
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.
Scrape down the work bowl.
Then process continuously until the sauce is smooth.
If the pesto seems too thick, pulse in a little hot water.
Toss with cooked pasta the moment the pasta has been drained.